Spicy Basil Cauliflower Gobi

Ingredients

• 1 unit Medium head of cauliflower, cut into bite-sized florets
• 4 units Thai bird's eye chilies, finely minced
• 1 cup Fresh Thai basil leaves, torn
• 1 tablespoon Ginger-garlic paste
• 2 tablespoons Soy sauce
• 0.5 teaspoon Turmeric powder
• 3 tablespoons Cornstarch
• 0.5 cup Vegetable oil for frying
• 1 teaspoon Brown sugar
• 1 teaspoon Cumin seeds

Instructions

1. 1

   Blanch the cauliflower florets in boiling salted water for 3 minutes, then drain and pat completely dry.

2. 2

   Toss the dried cauliflower with turmeric and cornstarch until evenly coated in a light dust.

3. 3

   Heat oil in a large wok or skillet and fry the cauliflower until the edges are golden brown and crisp, then remove and set aside.

4. 4

   In the same wok, leave 1 tablespoon of oil and temper the cumin seeds until they sizzle and become aromatic.

5. 5

   Add the ginger-garlic paste and minced bird's eye chilies, sautéing for 1 minute until the raw smell disappears.

6. 6

   Stir in the soy sauce and brown sugar, allowing the mixture to bubble and reduce into a thick, syrupy glaze.

7. 7

   Toss the fried cauliflower back into the wok, coating every piece thoroughly with the spicy reduction.

8. 8

   Turn off the heat and immediately fold in the fresh Thai basil leaves so they wilt slightly from the residual heat.