Thursday, January 19, 2012

Spicy Tangy Gobi

Spicy Tangy Gobi  is a very delicious side dish or a snack. This is my amma's recipe and my all time favorite! I still remember those days, as a kid, me and my brother used to tell amma to make this often. We used to call it as Gobi Manchurian :-) 
Now, I don't make that often because my husband doesn't like spicy food. 
One Saturday, I decided to make this as I was craving for some deep fried items. My husband had been to office. So I prepared the spicy gravy without telling him. When he was on his way back home-
V- Is lunch ready dear?
Me- Yeah..I have made something special for you. Wait till you reach home to know what it is:-)
V- Maybe some deep fried item..blah blah...
After reaching home, he saw the gravy and tasted a bit.
V- aaah..this is too spicy for me. Why did you make it so spicy ? I am not going to eat it.
Me- ohh...I am sorry dear..It doesn't taste good if I make it milder. Don't worry. You can just have the fritters. I can finish off the gravy....blah blah....
So what happened next..both of us enjoyed eating it without leaving a bit (even though our taste buds were shouting).
So enjoy making this delicious spicy gobis. I am sure you all will enjoy eating it.

  • Cauliflower- 1/4 th of a medium sized one
  • Onion, big sized- 1 (more the better)
  • Garlic pods- 4-5
  • Ginger- 1/2 inch
  • All purpose flour/Maida- 1/2 cup
  • Corn flour- 2 Tbsp (optional)
  • Pepper powder- 1/2 tsp
  • Dry red chilli- 6-7
  • Tamarind- A large lemon sized ball (adjust accordingly)
  • Salt- To taste
  • Oil- 2-3 tsp+For deep frying

To make masala:
Roast the dry red chilis in few drops of oil for 30- 45 seconds. Allow the chilis to cool. 
Then grind the roasted chilli, tamarind, salt along with water to get a fine paste. Set it aside until it is required.
Peel and chop the onion. Now heat oil in a kadai and add chopped onions. Fry it on a medium flame until it turns translucent.

Now add grated ginger and garlic to the onion and continue heating till it turns light brown. Meanwhile make a paste of dry red chillies and tamarind by adding required amount of water.

Now add the ground paste to the onion mixture and mix well. Add salt to taste and water, if required. Adjust the consistency of the gravy to medium thick or little more thinner than that. Bring it to a boil. Then continue heating for 2-3 minutes. Turn off the heat.

Now the gravy or the Spicy Tangy dip is ready. Transfer it to a serving bowl.

Next step is to make the cauliflower fritters.
Cut the cauliflower into bite size florets and wash them thoroughly. If it has worms then soak the florets in hot salt water for 10 minutes and drain the excess water completely.

Now take a mixing bowl and add all purpose flour, corn flour, pepper powder and salt. Mix it well and then add water little by little to form a thick paste. Then add the cauliflower florets and mix well. See that all the florets get an even coating.

Fry them in oil, until they turn golden brown. Drain the excess oil on a paper towel. The cauliflower fritters are ready!

So now, it is ready to dig in! Use the spicy tangy gravy as a dip for the fritters.

Another way of serving it, would be- Take few fritters in a bowl and add few teaspoons of the spicy tangy gravy on it and let it rest for five minutes (so that the fritters will absorb all the juices). Then serve the soft, spicy gobi! Hmmm..Its just heaven!

Serve this dish hot. Above measurement serves two people.

Note: # Don't use chilli powder instead of dry red chillis. The freshly ground chillies gives a very good taste to the gravy.
# The spicy gravy is also a good side dish for rice, dosa, idli or rotis. 
#I would recommend to try the gravy with Panpolo. Its an excellent combination.


  1. Very nice blog, exotic for me

  2. its very look tasty i just want to eat that and Are you looking for the best Indian Restaurant in Penrith? In that case, it would be the best option to visit Spicy Sizzlers.