Gobi Kempu Bezule, Cauliflower Bezule Recipe

Recipe for Mangalore style Gobi Kempu. Deep fried cauliflower sauteed and finished in an yogurt sauce. Recipe with step by step pictures.

One of my favorite recipes on the site is Chicken Bezule. This is the veg version of the same recipe. This gobi kempu is a crowd winner. Deep fried cauliflower is sauteed and tossed in a spicy yogurt sauce. This mangalorean inspired recipe is a very nice appetizer. Do try at home.

Here is how to do it! Lets prep the cauliflower. Break the florets into bite size pieces.

Cut the Cauliflower into florets and add it to a pan filled with water. Add a little turmeric and salt. Bring it to a boil. Once the water in the pan comes to a boil, switch off the flame and let it rest for 20 minutes. Drain the water. Set aside. This process gets rid of all impurities, dirt and minute worms that might be present.

Take a big bowl and add in the corn flour, maida (all purpose flour), rice flour and salt. I do not use any color for the recipe. Using Kashmiri chilli powder will give the natural red colour for the dish.

Add in the red chilli powder, turmeric powder, garam masala powder and black pepper powder. Add in the ginger garlic paste. Add in the water and mix well. Note: If you eat eggs, add an egg to the batter. Its optional but the masalas coat very well to the gobi when eggs are used.

Add in the water and mix well to make a paste.

Add in the cauliflower florets and mix well to coat.Set aside.

Heat oil in a pan/kadai in high flame. High flame works well for frying Cauliflower. When the oil is hot, drop in the Cauliflower florets one by one. Do not over crowd. Do not disturb the oil with the spatula for the first 2 minutes. Leaving it as such helps in the batter to nicely coat the florets.

When the Cauliflower is cooked (the bubbles have subsided), remove from oil.

Drain on a paper napkin. Set aside. Repeat with the rest of the Cauliflower. In the same oil fry a couple of sprigs of curry leaves.

Drain the fried curry leaves on a paper napkin. Set aside.

Take 2 teaspoon of oil in a pan. I used the same oil used for frying cauliflower. Add chopped green chillies and chopped garlic. Add more chillies if you want a spicy gobi bezule.

Add in the yogurt and saute for a minute.

The yogurt will curdle and that’s what we want.

Add in the fried gobi pieces to the curdled yogurt sauce and briefly toss to coat. Add in the fried curry leaves too!

Remove off heat and serve gobi bezule hot immediately!

Prepping Cauliflower

• 300 grams cauliflower
• 1 teaspoon turmeric
• 1 teaspoon salt

For the batter

• 2 tablespoon corn flour
• 2 tablespoon rice flour
• 3 tablespoon maida
• 1 teaspoon salt
• 2 teaspoon kashmiri red chilli powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon black pepper powder
• 1/2 teaspoon ginger garlic paste
• 2 sprigs curry leaves
• Vegetable oil to fry (I used refined peanut oil)

For the sauce

• 2 teaspoon oil
• 3 green chillies, finely chopped
• 4 cloves garlic, finely chopped
• 1/2 cup plain yogurt (curd)

Deep Frying Cauliflower

1. Cut the Cauliflower into florets and add it to a pan filled with water. Add a little turmeric and salt. Bring it to a boil. Once the water in the pan comes to a boil, switch off the flame and let it rest for 20 minutes. Drain the water. Set aside. This process gets rid of all impurities, dirt and minute worms that might be present.
2. Take a big bowl and add in the corn flour, maida (all purpose flour), rice flour and salt. I do not use any color for the recipe. Using Kashmiri chilli powder will give the natural red colour for the dish.
3. Add in the red chilli powder, turmeric powder, garam masala powder and black pepper powder. Add in the ginger garlic paste. Add in the water and mix well. Mix well to make a paste.
4. Add in the cauliflower florets and mix well to coat.Set aside.
5. Heat oil in a pan/kadai in high flame. High flame works well for frying Cauliflower. When the oil is hot, drop in the Cauliflower florets one by one. Do not over crowd. Do not disturb the oil with the spatula for the first 2 minutes. Leaving it as such helps in the batter to nicely coat the florets.
6. When the Cauliflower is cooked (the bubbles have subsided), remove from oil.
7. Drain on a paper napkin. Set aside. In the same oil fry a couple of sprigs of curry leaves. Drain the fried curry leaves on a paper napkin. Set aside.

For the Sauce

1. Take 2 teaspoon of oil in a pan. I used the same oil used for frying cauliflower. Add chopped green chillies and chopped garlic. Add more chillies if you want a spicy gobi bezule. Add in the yogurt and saute for a minute. The yogurt will curdle and that’s what we want. Add in the fried gobi pieces to the curdled yogurt sauce and briefly toss to coat. Add in the fried curry leaves too! Remove off heat and serve gobi bezule hot immediately!

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 20 mins
• Category: Appetizer
• Cuisine: Mangalore

Prepping Cauliflower

• 300 grams cauliflower
• 1 teaspoon turmeric
• 1 teaspoon salt

For the batter

• 2 tablespoon corn flour
• 2 tablespoon rice flour
• 3 tablespoon maida
• 1 teaspoon salt
• 2 teaspoon kashmiri red chilli powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon black pepper powder
• 1/2 teaspoon ginger garlic paste
• 2 sprigs curry leaves
• Vegetable oil to fry (I used refined peanut oil)

For the sauce

• 2 teaspoon oil
• 3 green chillies, finely chopped
• 4 cloves garlic, finely chopped
• 1/2 cup plain yogurt (curd)

Deep Frying Cauliflower

1. Cut the Cauliflower into florets and add it to a pan filled with water. Add a little turmeric and salt. Bring it to a boil. Once the water in the pan comes to a boil, switch off the flame and let it rest for 20 minutes. Drain the water. Set aside. This process gets rid of all impurities, dirt and minute worms that might be present.
2. Take a big bowl and add in the corn flour, maida (all purpose flour), rice flour and salt. I do not use any color for the recipe. Using Kashmiri chilli powder will give the natural red colour for the dish.
3. Add in the red chilli powder, turmeric powder, garam masala powder and black pepper powder. Add in the ginger garlic paste. Add in the water and mix well. Mix well to make a paste.
4. Add in the cauliflower florets and mix well to coat.Set aside.
5. Heat oil in a pan/kadai in high flame. High flame works well for frying Cauliflower. When the oil is hot, drop in the Cauliflower florets one by one. Do not over crowd. Do not disturb the oil with the spatula for the first 2 minutes. Leaving it as such helps in the batter to nicely coat the florets.
6. When the Cauliflower is cooked (the bubbles have subsided), remove from oil.
7. Drain on a paper napkin. Set aside. In the same oil fry a couple of sprigs of curry leaves. Drain the fried curry leaves on a paper napkin. Set aside.

For the Sauce

1. Take 2 teaspoon of oil in a pan. I used the same oil used for frying cauliflower. Add chopped green chillies and chopped garlic. Add more chillies if you want a spicy gobi bezule. Add in the yogurt and saute for a minute. The yogurt will curdle and that’s what we want. Add in the fried gobi pieces to the curdled yogurt sauce and briefly toss to coat. Add in the fried curry leaves too! Remove off heat and serve gobi bezule hot immediately!

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 20 mins
• Category: Appetizer
• Cuisine: Mangalore

Find it online : https://www.kannammacooks.com/gobi-kempu-bezule-cauliflower-bezule-recipe/

Recipe for Muttai Thokku, Egg Thokku Recipe. Curried eggs in an onion – tomato masala. Recipe with step by step pictures.

Muttai Thokku is my easy everyday recipe. It is nothing but boiled eggs in a thick and spicy onion tomato masala. Perfect side dish for the busy weekdays. I think every family has their own version of muttai thokku / egg thokku. The heat for the thokku is either from red chilli powder, green chillies or black pepper powder or a combination of these. At home, we like to fry the boiled eggs and then add it to the curry. Frying the eggs makes the skin slightly blistered and golden. My husband likes it with curd rice while I like it with appam. This recipe is a close cousin of the Kerala Mutta Roast . Its an easy recipe that can be put together in under thirty minutes. Here is the recipe for perfectly boiled eggs that has a golden yellow yolk.

Here is how to do mutta thokku / egg thokku. Prep work Grind the ginger and garlic with a little water to a smooth paste. Set aside. One can use ready made ginger garlic paste too! I always like to use fresh ginger – garlic paste but I know that not everyone has the time. So feel free to use the ready made ginger garlic paste from your fridge if you need to.

Chop the onions and tomatoes finely. We need equal quantity of onions and tomatoes. I have used two cups each of tomato and onion. Also chop the curry leaves. Set aside. Note: I have used country tomatoes for this recipe. I prefer country tomatoes / naatu thakkali for this recipe.

Heat oil in a pan and add in the mustard seeds, fennel seeds, cinnamon, kalpasi and bay leaf. Add in the chopped curry leaves and saute for a few seconds.

Add in the chopped onions and the salt. The salt will help the onions sweat fast and will cook in no time. I have used unrefined sea salt today so the slightly brown color.

Saute till the onions are soft. Add in the finely chopped tomatoes and the ground ginger garlic paste.

Add in the red chilli powder, turmeric powder and black pepper powder. Also add in a teaspoon of garam masala. Saute everything on a low flame for about 15 minutes.

In the mean time, make small slits in the boiled eggs. Here is the recipe for boiled eggs .

Heat a kadai with a teaspoon of oil and add in the prepped boiled eggs and curry leaves. Saute for a few minutes till the skin of the eggs blister.

Add the browned eggs to the thokku. Let the eggs simmer for a couple of minutes so the masalas flavour the eggs.

Egg thokku is ready. It goes perfectly with parotta , appam , coconut milk rice .

• 2 tablespoon peanut oil
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon fennel seeds
• 1/4 inch piece cinnamon
• a small piece kalpasi
• 1 bay leaf, crushed
• 2 sprigs curry leaves, finely chopped
• 2 cups chopped onions
• 2 cups chopped tomatoes
• 1/2 inch piece ginger
• 6 cloves garlic
• 1 teaspoon salt
• 2 teaspoon red chilli powder
• 1 teaspoon black pepper powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 4 eggs, boiled and peeled

1. Heat oil in a pan and add in the mustard seeds, fennel seeds, cinnamon, kalpasi and bay leaf. Add in the chopped curry leaves and saute for a few seconds.
2. Add in the chopped onions and the salt. Saute till the onions are soft. Add in the finely chopped tomatoes and the ground ginger garlic paste.
3. Add in the red chilli powder, turmeric powder and black pepper powder. Also add in a teaspoon of garam masala. Saute everything on a low flame for about 15 minutes.
4. In the mean time, make small slits in the boiled eggs.
5. Heat a kadai with a teaspoon of oil and add in the prepped boiled eggs and curry leaves. Saute for a few minutes till the skin of the eggs blister.
6. Add it to the thokku. Let the eggs simmer for a couple of minutes.
7. Egg thokku is ready.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 25 mins
• Category: Side Dish
• Cuisine: Tamilnadu