Gobi 65 Firstly, in a large bowl take 15 florets gobi and ½ tsp salt. Pour 4 cup hot water and allow to blanch for 5 minutes. Drain off the water and take blanched gobi in a large bowl. Add 2 tbsp curd, 1 tsp chilli powder, ¼ tsp turmeric, ½ tsp garam masala, ½ tsp coriander powder, 1 tsp ginger garlic paste and 1 tsp lemon juice. Also add few curry leaves, 2 tbsp coriander, 1 tsp oil and ½ tsp salt. Mix well and allow to marinate for 30 minutes. Now add ¼ cup cornflour and ¼ cup rice flour. Mix well coating flour uniformly. Deep fry in hot oil stirring occasionally. Drain off over kitchen paper once gobi turns crispy and golden. To prepare tempering, heat 3 tsp oil and splutter ½ tsp cumin, 1 inch ginger, 2 clove garlic, 2 dried red chilli and few curry leaves. Keep the flame on low and add 1 tbsp curd, ½ tsp chilli powder and ¼ tsp salt. Saute well until it is well combined well. Add in fried gobi and mix well coating sauce uniformly. Finally, add 2 tbsp coriander and enjoy gobi 65 for an evening snack.