Gobi 65 with Peppered Rice

Here is a scrumptious dish that I cook every once in a while. Though it is an appetizer, we like to have it with buttered peppered rice.

Also, instead of deep frying the gobi, I pan fry it with little oil. Though it takes time to cook it this way, the end dish is less oily.

Prep Time - 10 mins
Cooking time -  20 mins

Ingredients :

For Gobi 65:

Cauliflower - 1 large sized, cut into small florets
Bell pepper / Capsicum - 1 medium , cut into long thin strips
Onion - 1 medium , cut nto long thin strips
Oil - 4 tbsp
Corn flour - 3 tbsp
Chilli powder - 3/4 tsp or as per taste
Tomato sauce - 3 tbsp
Soy sauce - 1 tbsp [ or as per taste ]
Chilli sauce - 1 tsp [ or 1/4 tsp of chilli powder ]
Salt as per taste

For rice :

Cooked rice - 2 cups
Pepper - 1 tsp or as per taste
Butter - 1 tbsp
Salt as per taste

Procedure :

For Gobi 65:

Wash the cauliflower florets and soak them in hot water for 5- 7 mins. Drain the water and transfer the florets into a big plate. Sprinkle the corn flour, red chilli powder and salt, mix them with your hands. [ To cover the cauliflower florets with the corn flour evenly, I also sprinkled some water ]

In a medium sized wok, heat oil on medium heat and add the florets and pan fry till they get golden brown in color. Take out the florets and keep aside. In the same oil pan fry the onions and bell peppers / capsicum till the onions turn transparent. Remove from heat and keep aside.

In the same pan add tomato sauce, soy sauce and chilli sauce ( or chilli powder ) and give a quick mix. Add the onions, bell peppers and florets and mix properly. Check for salt and serve with peppered rice.

For rice :

Heat a pan [ medium heat ] and melt butter. Fluff up the rice with a fork and add into the melted butter. Add salt and pepper and mix properly.

Serve hot.