Cauliflower Bezule

Cauliflower in Mangalore style chilli paste and deep fried

Cauliflower Bezule

Servings:	Serves 6
Calories per serving:	188
Ready in:	30 minutes
Prep. time:	20 minutes
Cook time:	10 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	5th April 2013

Best recipe review Spicy, Spicy, Spicy! 5/5 Get your 5 a day and your chilli with this. Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 head Cauliflower
• 1 cup Cornstarch
• 2 tablespoons Red chili paste
• 1 tablespoon Ginger/Garlic paste
• 1 each Whole egg
• salt to taste
• water for the batter

For the tadka:

• 1 teaspoon Mustard seeds
• 1 sprig curry leaves
• 1 tablespoon Lemon juice
• 3 each Thai green chilies
• Oil for frying

Mise en place

• Preheat oil for deep frying

Method

1. Cut the cauliflower into small florets and keep aside.
2. Make a batter with the cornstarch, chili paste, ginger & garlic paste, egg. Add enough water to make a coating consistency batter. Add salt to taste.
3. Mix the cauliflower into the batter.
4. Heat the oil in a wok or dutch oven. When the oil is hot fry the cauliflower, dropping the florets individually. Fry till crisp and remove from the oil.
5. Heat a tablespoon of oil in a sauté pan. When hot add the mustard seeds, let them crackle then add the curry leaves, the green chilies, lemon juice and toss the fried cauliflower in it.
6. Serve hot.

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