Chilli Gobhi | Cauliflower Chilli

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Last week, Azza was insisting that I tell her a story to put her off to sleep. I was terribly tired and had absolutely no energy to speak. My mind was totally focused on sleeping, but she wouldn’t listen. Despite begging and pleading and threatening, she still wanted to hear a story. Finally, I started, “Once upon a time, there was an ummi (that’s what my kids call me). She would wake up at five in the morning. She would finish her prayers, warm milk for her two naughty girls, and then pack their lunch boxes. She would then wake them up….” I continued describing how my routine is in the form of a story. As soon as she heard it, she was continuously giggling and finally when I reached the part “where the ummi comes back from office and has to make dinner…” she said, “Eni ummi urangikko…” (Now ummi sleep…). She continued her giggling for sometime before she dozed off to sleep. I can’t believe my girls are growing up so fast… Azza will turn 5 in the next couple of months and she will grow off her toddler age… I guess all mothers just do not want to see their munchkins grow out of their good ages, alas time is like that, we all tend to grow, right? 🙂

Today’s recipe is a cauliflower special, a dish that B loves. The only reason I buy cauliflower is because of him. Rasha would frown and say, “Ummi, enikku cauliflower eshtalla, maamanu vendittenthina undakunne?” (Ummi, I don’t like cauliflower, why do you want to make it for uncle?) Actually speaking if I look at what the kids like, then I would end up making only chicken every day! Hehe… I love having this one as a side to pulaos as well as naans… Or you don’t even need a side for this, it can be had as it is as well! 🙂 Off to the recipe…

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Chilli Cauliflower

Course Vegeterian

Cuisine Indo Chinese

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 3

Author Rafeeda

Ingredients

• 500 gm cauliflower florets separated and cleaned
• Oil for deep frying
• 2 small onions minced
• 4 cloves garlic chopped
• 1 inch pc ginger chopped
• 2 tbsp chopped parsley
• 3 tbsp chilli sauce
• 2 tbsp tomato paste
• 1/2 tsp white pepper powder
• Salt to taste
• Spring onions greens for garnishing
• FOR BATTER:
• 1 egg
• 1/4 cup all purpose flour
• 1/4 cup corn flour
• 1/2 tsp white pepper powder
• A pinch salt
• 1/4 cup water

Instructions

• Combine all the ingredients under "for batter" into a thick paste. Coat the cauliflower florets well with the paste. Deep fry them in batches and set aside.
• In the same oil (take as required), saute the onion, ginger, garlic and parsely for couple of minutes.
• Add in the chilli sauce and tomato paste and cook till the raw smell is gone.
• Add in 1/2 cup of water and allow to boil.
• Now add in the fried cauliflower and mix well to coat.
• Cook on simmer for 5 minutes.
• Sprinkle in the pepper and salt and mix well. Switch off.
• Serve warm, garnished with spring onions!