Chilli Gobi / Indo-Chinese Cauliflower Fry

Serving size : 4 to 5

Courtesy : Eenadu Sunday

Cauliflower	Medium size one (cut into florist)
Onions	2 (cut into chunks)
Green chillies	10 (slit and cut into 2” size)
Garlic	10 flakes (peeled and chopped)
Curry leaves	3-4 strings
Sauces	Soy sauce : 2 tbsp Red chilly sauce : 2 tbsp (or) Garlic Red chilly :2 tbsp Tomato sauce : 1 tbsp Vinegar : 1 tbsp
Ajinomoto	½ tsp (optional)
Red food color	¼ tsp (mix in tbsp water)
Oil	For deep frying
For batter:	Corn flour ½ cup All purpose flour ¼ cup Rice flour 2tbsp Red chilly powder 1tsp Salt to taste Egg white 1

• Wash and drain cauliflower in  saltwater for couples of times. Drain the water well.
• In a mixing bowl add all the batter ingredients and mix in water. Batter should be like dropping consistency.
• Heat oil for deep frying. Dip each florist and deep fry till it turns into crispy and nice golden color. Keep it aside
• Heat 2 tbsp of oil in a Wok or kadai. Fry chopped garlic, green chillies and curry leaves.
• Add onions and fry on high flame for a minute. Then,
• Add all sauce vinegar. and food color. Give a stir and add fried cauliflowers, pepper powder and ajinomoto. Mix well till all the flavours coated well.
• Off the flame and serve.