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Writer's pictureNandini R Kini

Gobi Kali Mirch






Ingredients

2 cups gobi florets, wash and put in salt water for 20 mins and drain

Oil for deep frying


For the marination:

1/4 cup cornflour

1/4 cup rice flour

1 tsp pepper powder

1 tsp ginger garlic paste

Salt to taste


For the sauce:

4tsp oil

5 finely chopped garlic cloves

Few curry leaves

1/2 inch ginger chopped

1 green chilli chopped

1 big onion finely chopped

1/2 cup capsicum diced

2 tsp pepper powder

2 tsp soya sauce

2 tbsp curd

Salt to taste

2 tsp cornflour

Chopped coriander leaves for garnishing




Procedure

  • Marinate gobi florets with the ingredients mentioned above. Keep aside.

  • Heat oil and deep fry the gobi/cauliflower on a medium flame till they turn crisp and brown.

  • Transfer them on absorbent paper.

  • Heat oil in a pan, add chopped ginger, garlic, and green chillies. Saute on a high flame for 2-3 minutes or till garlic turns golden.

  • Add chopped onions and capsicum dices,saute for 5 minutes.

  • Add pepper powder,soya sauce and saute for a second.

  • Add curd, salt to taste and give a good mix and lower the flame.

  • Mix cornflour in 1/4 cup of water and make a slurry. Add it to the pan and mix well.

  • Once the sauce turns thick add the deep fried gobi and toss well,till it is combined well with the sauce.

  • Turn off the flame and garnish with chopped coriander leaves.

  • Serve hot with ghee rice or noodles.

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