This yet another delicious dish from my chettinad kitchen. This restaurant style Chettinad Gobi recipe goes well with pulao, roti or with steamed rice.
Cauliflower medium-1 no
Onion large sliced-2 nos
Tomato medium chopped-2 nos
Garlic cloves sliced-2 nos
Ginger and Garlic paste- 2 tbsp
Curry leaves and coriander leaves- few
Fennel seeds-1 tsp
Turmeric powder-1/4 tsp
Salt to taste
(Roast and grind below ingredients to fine
paste with few tbsp water)
Whole dry red chilli-7 nos
Fennel seeds/ Sombu-2 tbsp
Cumin seeds/ Jeera-1 tbsp
Grated fresh coconut-3 tbsp
Separate cauliflower into florets, boil in hot water, cook until firm or for 3 mins, drain the florets and allow to cool. Grind the masala paste and set aside. Heat oil in a pan when hot add the fennel seeds and allow to splutter. Now add the chopped onion and garlic, fry for few secs. Add the ground masala paste, turmeric powder and required salt. Fry the masala
paste on low heat until oil seprates on sides of pan. Next add 1/4 water to the pan
and bring the gravy to boil. When the gravy slightly thickness add the boiled cauliflower and mix well so the masala coats well on the cauliflower and cook till semi dry. Finally garnish with curry and coriander leaves and serve hot.
Either cauliflower florets can be boiled or deep fried before adding to the gravy.
I have used Kashmiri red chilli instead of whole dry chilli this recipe to get bright red color.
If using Kashmiri red chilli, soak chillis in 2 tbsp hot water before grinding.
This Gobi Chettinad is a semi dry dish if more gravy is needed, add more coconut and 1 tbsp roasted kuskus while grinding masala paste.
|Chettinad Gobi Fry|