Chilly Gobhi in Coconut Milk

Ingredients:-

For the Cauliflower
- 1 medium cauliflower (cut into florets)
- 2 eggs
- 1 teaspoon red chili powder
- 1 teaspoon ajinomoto (optional)
- Salt to taste
For Cooking
- 2 tablespoons sesame oil
- 1 large shelled onion (sliced)
- 2-3 slit green chilies (adjust based on spice preference)

- 2 tablespoons ketchup
- 3 tablespoons soy sauce
- 1 cup coconut milk
For Garnish
- Fresh cilantro or parsley (chopped)
To Serve
- Plain white rice












Instructions:-
Prepare the Cauliflower:
- In a bowl, combine the cauliflower florets with red chili powder, ajinomoto (if using), and salt. Mix well.
- Beat the eggs in another bowl and dip each cauliflower floret into the egg mixture, ensuring they are well-coated.
Air Fry the Cauliflower:
- Preheat the air fryer to 180°C (356°F).
- Place the coated cauliflower florets in the air fryer basket in a single layer.
- Cook for 10 minutes or until golden and crispy, shaking the basket halfway through for even cooking.
Cook in Wok:
- Heat the sesame oil in a wok over high heat.
- Add the sliced onion and slit green chilies. Stir-fry for a minute until the onions become translucent.
- Add the air-fried cauliflower to the wok and mix well.
Add Sauces:
- Pour in the chilly garlic sauce, soy sauce, and ketchup. Stir to combine all the ingredients evenly.
Incorporate Coconut Milk:
- Add the coconut milk to the wok, stirring to mix it thoroughly with the other ingredients.
- Sauté for about 5 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
Garnish and Serve:
- Remove the wok from heat and garnish the dish with freshly chopped cilantro or parsley.
- Serve hot alongside plain white rice for a delicious and flavorful meal.
Enjoy your Chilly Gobhi in Coconut Milk!