CHILLY ALOO GOBI || 200TH POST

INGREDIENTS
Cauliflower - 1 medium
For batter
All purpose flour - 2 tbsp
Rice flour - 1 tbsp
Red chili powder - 3/4 tsp
Ginger-garlic paste - 1/2 tsp
Salt to taste (~3/4 tsp)
Water
Oil
For sauce
Butter - 1 tbsp
Oil - 1 tbsp
Potato - 1 medium, cubed
Green/red bell pepper - 1/2 no, cubed
Onion - 1 medium, cubed
Green chili - 1 chopped
Ginger garlic paste - 1/2 tsp
Soya sauce - 1 tbsp
Red chili garlic sauce - 2 tbsp
Tomato sauce - 1 tbsp
Red chili powder - 1/2 tsp
Pepper powder - 1 tsp
Vinegar - 1/2 tsp
Salt to taste (~1/2 tsp)

METHOD
Mix batter ingredients in a bowl, add water little by little and make a paste. Heat enough oil in a pan for deep frying. Take the cauliflower florets, dip them in the batter. Gently drop them into the hot oil and fry on medium flame till golden brown. Remove the cauliflower pieces using a slotted spoon and place them on an absorbent paper to drain excess oil. Keep aside.

Heat butter, oil in a pan. When it is hot enough, add ginger garlic paste, green chili and saute well.
Add onion and saute till the onion turns transparent. Add potato and fry until cooked, now add chopped capsicum, saute well. IF need sprinkle little water here for the potato and capsicum to cook well. Add red chili powder, pepper powder, salt, and mix well. Add tomato sauce, red chili garlic sauce, vinegar, soya sauce, and salt. Mix well. Add the fried cauliflower pieces, mix well so that the sauce gets coated well on the cauliflower. Garnish with coriander leaves and serve hot with rice or chapati.