GOBI - 15 FLORETS

firstly, in a large bowl take 15 florets gobi and ½ tsp salt

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REST - 5MINUTES

pour 4 cup hot water and allow to blanch for 5 minutes.

2

BLANCHED GOBI

drain off the water and take blanched gobi in a large bowl

3

CURD - 2 TBSP

add 2 tbsp curd, 1 tsp chilli powder, ¼ tsp turmeric, ½ tsp garam  masala, ½ tsp coriander powder, 1 tsp ginger garlic paste and 1 tsp  lemon juice.

4

CURD - 2 TBSP CHOPPED

also add few curry leaves, 2 tbsp coriander, 1 tsp oil and ½ tsp salt.

5

MARINATE - 30 MINUTES

mix well and allow to marinate for 30 minutes

6

CORN FLOUR - 1/4 TSP

now add ¼ cup cornflour and ¼ cup rice flour

7

UNIFORMLY COATED

mix well coating flour uniformly.

8

DEEP FRY - HOT OIL

deep fry in hot oil stirring occasionally.

9

DRAIN OFF

drain off over kitchen paper once gobi turns crispy and golden

10

GARLIC - 2 CLOVE

to prepare tempering, heat 3 tsp oil and splutter ½ tsp cumin, 1 inch  ginger, 2 clove garlic, 2 dried red chilli and few curry leaves.

11

CURD - 1 TBSP

keep the flame on low and add 1 tbsp curd, ½ tsp chilli powder and ¼ tsp salt.

12

STIR FRY - HIGH FLAME

saute well until it is well combined well.

13

FRIED GOBI

add in fried gobi and mix well coating sauce uniformly

14

READY TO EAT

finally, add 2 tbsp coriander and enjoy gobi 65 for an evening snack.

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