Gobi 65

Cauliflower has been very expensive in the market this fall. It is such a versatile vegetable that can be used in many ways. I've seen chicken 65 on the menus in Indian restaurants and wanted to make cauliflower version of it. Last week I found cauliflower in the farmers market and thought it would be nice to make Gobi 65 over the weekend. Browsing through the internet I found a recipe and decided to give it a try, but with a twist. Instead of frying the cauliflower, I baked it. Boy was it delicious!

Ingredients:
1 head cauliflower, broken into florets and blanched.
4 Tbs. all purpose flour
3 Tbs. corn flour
2-3 t. red chili paste
1 tsp ground peppercorn
2 tsp each of chopped curry leaves and cilantro
salt to taste
water as needed

Ingredients for seasoning:
1 Tbs. oil
2-3 green chili, slit
2 cloves garlic, chopped
1/2 tsp cumin seeds
few curry leaves
1 tsp red chili powder
1/4 tsp garam masala
2-3 Tbs yogurt
salt to taste

Method:

1. In a large bowl combine all the dry ingredients mentioned beneath cauliflower.

 Add enough water to make a thick paste or marinade for the the cauliflower.


2. Add cauliflower and coat well. Leave it for 30 minutes.
3. Preheat oven to 400 F. Spray a baking sheet with oil.

4. Arrange cauliflower on the prepared tray in a single layer. Spray with oil. Bake for 20 minutes or until golden brown. Gently turn the cauliflower florets and bake till the other side is golden brown. Remove from the oven.

5. Heat oil in a pan. Add cumin seeds.

As they splutter add slit chili, garlic and curry leaves and stir for 1 minute. Add chili powder, garam masala and salt. Stir in the yogurt.

Gently stir in the baked cauliflower for a minute. Remove from the stove. Serve warm garnished with a squirt of lemon juice.

Notes:
The original recipe calls for frying florets dipped in a thick batter of flour. Double frying before serving makes the vegetable really crunchy. It can be served dry or seasoned in yogurt.