Gobhi Fry( Gobhipuvvu vepudu)
Gobhi Fry is a spicy and delicious dry fry, goes well with hot rice, ghee and along with any liquids like Sambar, rasam or dal etc., These beautiful florets are deep fried until golden brown which is how usually served in restaurants. Here I used very few basic spices which elevate the natural taste of cauliflower. You can also make a stir fry version of this if you like to avoid too much oil, but it can’t beat the taste deep fried version.
Although many kids don’t like the cauliflower due to its smell, but I recommend this dish as the pungent smell is reduced by deep frying it and get in few health benefits of this veggie. Cauliflower is cancer fighting family of vegetable, it has many benefits as it is anti-inflammatory and antioxidant rich, which helps in maintaining the heart and brain health. It also provides healthy amount of vitamin C, vitamin K, beta carotene and minerals.
If you are into fried foods and like the fries like bhindi and aloo served in restaurants, you should definitely try this.
Ingredients
Cauliflower 1
Oil to deep fry
Water to blanch
Salt to taste
Red chilli powder 2-3 tsp (You can adjust to your spice level)
Coriander powder 1 tsp
Green chilli 2 no
Dry coconut powder 2 tbsp
Cilantro/coriander leaves 2 tbsp chopped
Turmeric powder a pinch
Procedure
Cleaning and blanching the florets
- Wash and cut the cauliflower into big florets, in the meantime keep the water around 2 cups to heat
- Once the water reached to boiling state, add the cleaned cauliflower florets with a tbsp of salt and blanch for 5 min on low flame. (This step helps to destroy any bacteria and pesticide residue)
- Drain the florets and add to cool water immediately and place them on kitchen napkin or towel until cool down.
Frying the florets
- Heat the oil enough to deep fry the florets.
- Once the florets are cool enough fry them on medium flame until golden brown texture achieved completely
- Remove them onto the kitchen towel/napkin to get rid of excess oil
- Slit the green chillies and fry them until golden brown.
Mixing with spices
- Add the fried cauliflower florets to mixing bowl and add red chilli powder, coriander powder, salt, dry coconut powder, fried green chillies and chopped cilantro
- Toss everything to mix well and serve with hot rice and ghee
Few Tips
- You can add in few pinches of chaat masala or amchur powder for some zinginess if you like it.
- You can also add in some fried curry leaves and fried peanuts for crunchy texture
- If you like to have extra crispiness of florets after blanching the florets and wiping the excess moisture in a mixing bowl add the florets and add around tbsp of rice flour and few pinches of salt, toss them and fry them this way fried florets turn crispy (but not for long time)
- If you want avoid to much of oil, you can make a stir fry version of this, just saute the blanched florets in about 2tbsp of oil and add in spices at the end.
