• 1 – small cauliflower, broken into big florettes
• 1 – small bunch spring onion, finely chopped
• 2 tsp – ginger, finely chopped
• 1 tsp – garlic, finely chopped
• 1/4 cup – plain flour
• 3 tbsp – cornflour
• 1/4 tsp – Red Chilli powder
• 2 – red chillies, dry
• 3 tbsp – oil
• 1.5 cups – water
• 1 tbsp – Milk
- Boil the florets for 2-3 mins in plenty of water and a tbsp of milk to retain the colour of the cauliflower.
- Drain well and pat dry on a clean cloth.
- Make thin batter out of flour and 2 tbsp cornflour, adding 1/4 tsp each of ginger and garlic and red chilli powder and salt to taste.
- Dip the florets in the batter individually 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 1.5 cups water and bring to a boil.
- Dissolve 1 tbsp corn flour to 1/4 cup water and gradually add to the gravy, stirring continuously, till it boils and the gravy becomes transparent.
- Add florets and soya sauce.
- Boil for two more minutes and remove.
Recipe courtesy of Lil’ Chef