Ingredients (Serves: 6)
- 1 pcs: Cauliflower (medium, clean and broken into big florettes)
- 1/4 cup: Plain flour
- 3 tsp: Cornflour
- 1 small bunch: Spring onion (finely chopped)
- 2 tsp: Ginger (finely chopped)
- 1 tsp: Garlic (finely chopped)
- 1/4 tsp: Red chilli powder
- 2 no: Red chillies (dry)
- 1 tsp: Milk
- 3 tsp: Oil
- 1 and 1/2 cup: Water
- Salt to taste
- Boil the florettes for 3-4 minutes in plenty of water, to which a tsp. of milk has been added. Drain and pat dry on a clean cloth.
- Make thin batter out of flour and 2 tsp cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste.
- Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
- In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute. Add the salt and spring onions. Stir fry for a minute. Add 1-1/2 cups water and bring to a boil. Add 1 tsp. cornflour to 1/4 cup water and dissolve well. Gradually add to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes transparent.
- Add florettes and soya sauce. Boil for two more minutes and remove.
- Serve hot with noodles or rice.