firstly, in a large bowl take 15 florets gobi and ½ tsp salt.
pour 4 cup hot water and allow to blanch for 5 minutes.
drain off the water and take blanched gobi in a large bowl.
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.
also add few curry leaves, 2 tbsp coriander, 1 tsp oil and ½ tsp salt.
mix well and allow to marinate for 30 minutes.
now add ¼ cup cornflour and ¼ cup rice flour.
mix well coating flour uniformly.
deep fry in hot oil stirring occasionally.
drain off over kitchen paper once gobi turns crispy and golden.
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.
keep the flame on low and add 1 tbsp curd, ½ tsp chilli powder and ¼ tsp salt.
saute well until it is well combined well.
add in fried gobi and mix well coating sauce uniformly.
finally, add 2 tbsp coriander and enjoy gobi 65 for an evening snack.