Ingredients:

• 200 g – Cauliflower florets
• 1 tbsp – oil
• 1/2 inch piece- ginger, finely chopped
• 6- Cloves garlic, finely chopped
• 1- bunch Spring onion or onion, finely chopped ( reserve 1 tsp to garnish )
• 1- capsicum, cut into cubes
• 1.5 tbsp – Tomato sauce
• 1.5 tbsp – Red Chilli sauce
• 1.5 tbsp – soy sauce
• 2 tbsp – water
• 200 ml – oil ( to fry )
• For batter:
• 1 cup ( 100 g ) – Maida / all-purpose flour
• 1 tsp – Corn flour
• 1 tsp – finely chopped Garlic
• 75 – 90 ml – water
• Make a smooth batter of the above ingredients with water. Batter should be of dropping consistency.

Method:

1. Wash and clean cauliflower florets. Boil 2 cups water with 1/2 tsp salt. Add cauliflower florets and boil for 5 minutes. Drain out water thoroughly.
2. Heat 200 ml oil in a Deep frying pan. Reduce heat to medium, dip each cauliflower florets in batter and Deep Fried till golden brown colour in batches ( 7 – 8 florets at a time ).
3. In another frying pan or wok, heat 1 tbsp oil. Add chopped ginger and garlic and fry till golden brown colour.
4. Add chopped spring onions / onions and saute for 3 – 4 minutes.
5. Add capsicum pieces and stir well for 3 minutes.
6. Add tomato ketchup, soy sauce and red chilli sauce. Mix well and add 2 tbsp water.
7. Add deep fried cauliflower florets. Stir well for 2 minutes. Cover with a lid and cook on a low to medium heat for 5 – 8 minutes or until the sauce thickens / dries up. Stir occasionally.
8. Garnish with chopped spring onion. Serve hot with noodles or fried rice.
9. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya