Ingredients

1. Cauliflower – 350 gms

Marinade

2. Curd (thick) – 3 tbsp
3. Kashmiri chilli powder – 2 tbsp
4. Corn flour – 4 tbsp
5. Salt - as per taste
6. Water – as per requirement (little)

Method

1. Cut the cauliflower into small florets and keep it in warm water for some time to clean.
2. Add all the ingredients, mix well, now add the cauliflower florets and mix well and marinate for 2hrs in the fridge or 1/2hr and cook at its room temperature.
3. Heat the sufficient oil, when hot, add one piece of cauliflower, it will sizzle immediately; the oil should not be very hot.
4. Add the cauliflower florets one by one and cook it in batches on medium heat, until it is cooked well.
5. In between turn the cauliflower florets, so that it is evenly fried and cooked well.
6. You can fry some curry leaves and sprinkle on it.
7. Serve cauliflower 65 with onion rings and lemon wedges.

Notes

1. In the marinade you can add 1/2 tsp ginger and garlic paste and saunf (Aniseed) 1/2tsp crushed, biryani colour (red), curry leaves, garam masala a pinch.
2. With the same marinate, you can make mushroom 65, baby potatoes 65, baby corn 65 and other vegetables.