Gobi 65 is absolutely crispy, tongue tickling appetizer. you can have it as a starter or as a side dish.
I searched for the story behind the name ‘65’ for the dish and found many interesting versions, that is mainly for its parent dish “chicken 65”, Gobi 65 is the vegetarian version of the same. The dish is said to require 65 days to prepare the marinade, the dish emerged as a simple meal solution for Indian soldiers in 1965 and so on…
You can make Gobi 65 many ways, cooking method can vary, but the taste is in the spices. Curry leaves play an important role in the flavor. You can customize it according to your taste buds and here is how I prepare this dish.
Ingredients
Cauliflower - medium size
Garam masala- ½ tea spoon
Ginger garlic paste ½ table spoon
Red chilli powder- 1 tea spoon
Pepper powder ½ teaspoon
Coriander leaves chopped – 1 ½ table spoon
Curry leaves chopped - 2 springs
All purpose flour (Maida) - 3 tsp
Corn starch - 4 tsp
Salt
Oil for deep fry
For the sauce
Chopped Ginger- 1 tspn
Chopped Garlic - 1 tspn
Curry leaves - 2 springs
Green chilli- 2
Soya sauce - 1 tspn
Chilli powder - 1 teaspoon
yogurt- 1 table spoon
Directions
Take cauliflower florets blanch them in hot water for 1 minute.
In a mixing bowl, add salt, ginger garlic paste, garam masala powder, chopped curry leaves, chopped coriander leaves, red chilli powder, pepper powder, maida and corn flour. Add water and make a smooth batter.
Pour the batter over the cauliflower and marinate it for 15-20 mins until the cauliflower is coated well with the batter. Deep fry the cauliflower pieces.
Heat oil in a pan Add finely chopped ginger and chopped garlic, add curry leaves, finely chopped onion, add little salt and fry till the color of onion starts to change, add soya sauce, red chilli powder and yoghurt, one after the other. Sauté till the mixture is dry, Add the fried cauliflower pieces to this mixture and mix well , turn off the flame.
Gobi 65 is ready. You can garnish it with fried curry leaves and green chillies.
