Description
Chili Gobi (Gravy) is a popular Indo-Chinese dish that combines deep-fried cauliflower florets with a spicy, tangy sauce, often served as a starter or side in South Indian restaurants and street food stalls. This fusion dish originated in Tamil Nadu and Andhra Pradesh where Chinese cooking techniques were blended with Indian flavors to create bold, crowd-pleasing recipes.
Cauliflower florets are marinated in a light batter of cornflour and spices, then deep-fried until crispy. These are then tossed in a thick gravy made from soy sauce, chili sauce, garlic, ginger, green chilies, capsicum, and spring onions. The gravy version has a saucy consistency, ideal for pairing with fried rice or noodles.
Chili Gobi is widely popular across urban centers like Chennai, Hyderabad, and Bengaluru, and remains a vegetarian favorite in Indo-Chinese menus across cities like Brampton, Vancouver, and Mississauga.
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