Chilly Gobi (Chilly Cauliflower)

Overview
A very good vegetarian dish that can be served as an appetizer or as a side dish with fried rice. Florets of cauliflower are dipped in a batter made with chickpea flour deep fried and then coated with fresh made tomato sauce made with cherry tomatoes. Using fresh cherry tomatoes in place of tomato sauce does bring up a tangy flavor and freshness to this dish.

Chilly Gobi

Ingredients
One head of cauliflower cut into bite size florets
1 1/2 cups of chick pea flour
Red chilly powder - 1 teaspoon
Asafoetida 1/4 teaspoon
4 - 5 green chilly split in center for garnish
3 tablespoons finely chopped cilantro for garnish
Salt o taste
Oil for deep frying

For the tomato sauce
Cherry tomatoes 1 cup finely chopped
2 medium size red onions finely chopped
1 inch piece of ginger finely chopped
4 garlic cloves finely chopped
2 green chilly finely chopped
Black pepper powder 1/2 - 1 teaspoon
4 - 5 green chilly split in center for garnish
Salt to taste
3 - 4 tablespoon oil

Steps
1. Take a bowl and mix all the dry ingredients for the batter - Chickpea flour, red chilly powder, turmeric, asafoetida powder and salt. Add water a make a thick batter and keep it aside.
2. Heat oil for deep frying the cauliflower florets. When the oil gets hot.dip each floret in the batter and fry on medium heat till it is golden brown. Fry all the cauliflower florets in batches drain oil and keep aside.
3. Fry the green chilly split in center and keep aside
4. In another pan heat 4 tablespoon oil. When the oil gets hot add the finely chopped onions, garlic, ginger and green chilly to this.
5. Saute few minutes add the pepper powder saute well and add the finely chopped cherry tomatoes and salt . Mix well and cover with lid and cook on low flame till the tomatoes are cooked well and a thick sauce is formed.
6. Add the fried cauliflower florets to this and mix well till all the florets are coated with this tomato sauce. Turn off heat and transfer to a serving dish
7. Garnish with the fried green chillies and chopped cilantro. Serve Hot