Gobi Gulistan

Ingredients

• Cauliflower, 5 small whole ones - 1 Kg
• Carom seeds (ajwain) - 1 tsp
• Garam masala - 1 tsp
• Garlic paste -2 tsp
• Ginger paste -2 tsp
• Gram flour/white flour/maize flour -200 gms or 1 cup
• Green chillies, finely chopped -4 tsp
• Green coriander, finely chopped -4 tsp
• Lemon juice - 2/3 tsp
• Oil -500 ml
• Red or yellow chilli powder -2 tsp
• Turmeric powder - 2 tsp
• Yoghurt - 1/2 cup
• Salt to taste

Procedure

1. Boil sufficient water to immerse the cauliflower. Add salt and turmeric powder.
2. Gradually add the cauliflowers to this brine solution. Cook for 8-10 minutes over medium heat until the cauliflowers are half cooked. Drain and keep aside.
3. In a bowl make a batter with the gram flour/white flour, carom seeds, lemon juice, yoghurt, ginger, garlic pastes, garam masala, chilli powder and salt. The batter consistency should be thick and smooth.
4. Heat the oil in a wok. Dip each cauliflower into the batter, coat evenly and deep fry over medium heat till golden.

To serve

• Cut each cauliflower in four and serve on a platter, garnished with green coriander and green chillies. Serve with fresh cucumbers, sliced tomatoes and mint chutney.