Gobi 65

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.

For the sauce.

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.