Gobi 65
Gobi 65, from above
VegTamil Nadu

Gobi 65

Cauliflower in a fiery red batter with curry leaves. The vegetarian answer to chicken 65.

35 minTime
4 gProtein each
hotSpice
Sixty five, vegetarian2 chapters · 1 min read

Make it your way

Grandma's waySpicy fried cauliflower with curry leaves.
The original
241kcalsame
4 gproteinsame
4 gfibresame
35minutessame

Gobi 65, restaurant style.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Cauliflower1 medium, in florets
Cornflour (cornstarch)4 tbsp
Rice flour2 tbsp
Curd (plain yogurt, natural yoghurt)3 tbsp
Ginger garlic paste1 tbsp
Kashmiri chilli powder2 tsp
Red chilli powder (indian red chili powder)½ tsp
Garam masala½ tsp
Lemon juice2 tsp
Salt1 tsp
Curry leaves2 sprigs
Green chilli2, slit
Cooking oil (vegetable oil)absorbed from deep frying

Method

4 steps
  1. 1Blanch florets in salted boiling water 2 minutes. Drain and dry well.
  2. 2Mix curd, ginger garlic paste, chilli powders, garam masala, lemon, salt, cornflour and rice flour into a thick coating. Toss the florets.
  3. 3Deep fry in hot oil in batches till crisp and deep red.
  4. 4Fry curry leaves and green chillies in a spoon of oil and toss with the gobi.
Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

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Make it a meal

What goes with Gobi 65: a bread or rice, a side, something to drink and something sweet.

On the side Coconut chutney10 min
On the side Cabbage poriyal20 min
To drink Masala soda5 min
To drink Nungu sarbath10 min
Something sweet Semiya payasam25 min
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