Chilli Gobi

Bored of eating the same aloo gobi, this is my Chinese twist on the regular cauliflower. Very easy to prepare, you and your family will end up licking your fingers for sure!
Preparation and cooking time: 30 minutes
Servings: 3-4 people

  • 1 medium cauliflower cut into bite sized florets
  • 1 medium green bell pepper chopped into 1” cubes
  • 1 medium onion chopped into 1” cubes
  • 2-3 green chilies finely chopped
  • 3-4 cloves garlic coarsely chopped
  • 2 tbsp corn flour
  • 2 tbsp all purpose flour
  • 2 tbsp soy sauce
  • 2 tbsp Heinz tomato ketchup
  • 2 tsp rice wine vinegar/ any vinegar
  • 2 tbsp chili-garlic sauce
  • ½ tsp black pepper
  • ¼ tsp ajinomotto for thickening
  • Salt to taste
  • Oil

  • Boil water in a pot with a pinch of salt and add cauliflower florets to it. Cook them for 5 minutes then drain the water and keep the cauliflower aside.
  • Meanwhile mix cornstarch, all purpose flour and salt with 3-4 tbsp of water into a thick batter to coat the cauliflower.
  • Heat oil in a kadhai. Test it by putting a drop of batter in it; it should rise immediately to the surface. Now coat the boiled cauliflower florets with the batter and fry them in oil till golden brown. Keep aside.
  • In a skillet, heat 2 tbsp oil, and sauté green chilies and garlic. Take care not to burn the garlic. Now add onions and sauté them for a few seconds. Decrease the heat to a medium. Add salt, black pepper, ajinomotto. Pour in soy sauce, tomato ketchup, chili-garlic sauce and vinegar .Stir for 2-3 minutes. Now add green bell peppers in the sauce and sauté for a minute. Finally add the cauliflower and mix well.
  • Serve hot as an appetizer or with naan/rotis.