Gobi Masala

Is this Gobi Mancurian ? :- No, I know Manchurian is dry, but i cant make another gravy for my chapathi, so i increased the gravy content.
Is this Chillly Gobi :- mm..Where are the chillies here, i used only green bell pepper, if i use chillies M wont eat telling oh its spicy..She predicts the spiciness by counting the green color in curries.
Is this Gobi Masala ? ..hihihi , i din't use any masala here .
So what is this ?  This is a good combination with Chapathi/Roti/Fried Rice and can be called Gobi Masla Chilly Manchurian :)
I always buy cauliflower, thinking i will make the cauli rice, but it will always be in the fridge till it lose it freshness and later i end up making this curry . This is only good if served really hot. Even me cannot adjust the thickenss of this cornflour added when its cold, so you can imagine about others. Anyways if served hot, this is really a good combination to chapathi.

  • Cauliflower
  • Onion
  • Ginger
  • Garlic
  • Tomatoes
  • Green bell pepper
  • Chilli powder
  • Coriander Powder
  • Turmeric Powder
Cut Gobi into florets. Make a paste of cornflour, all purpose flour(maida) , turmeric and salt and coat the florets well. Deep fry in oil and keep it aside.  Saute the onion, ginger, garlic and add bellpeppers and saute well. make a paste of chilly, coriander powders and mix it well.We can add tomatoes or tomato sauce and saute well. Dilute the cornflour paste made before with a little more water and add it to the sauted mixture  and mix well. The gravy can be increased or decreased by adjusting the water. Soon after the gravy is ready, dip in the fried florets and caute well. Serve hot. 


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