Ingredients:

• 200 g – Cauliflower florets
• Oil for deep frying
• 1/2 tsp each – Ginger and Garlic
• 2 – Green chillies
• 1 tbsp – whites of Spring onion
• 1 tbsp – Corn flour
• 1/2 cup – water
• 4 tbsp – Schezuan sauce
• salt to taste
• For batter:
• 3 tbsp – Maida
• 3 tbsp – Corn flour
• 1/2 tbsp – oil
• water for mixing
• salt to taste
• For garnishing:
• 2 tsp – Spring onion greens, chopped

Method:

1. Mix together all the ingredients for the batter.
2. Dip the cauliflower florets in the batter. Deep fry till crisp.
3. Heat 1 tbsp oil in a pan.
4. Add chopped garlic, ginger and green chillies.
5. Stir fry over a high flame for a couple of seconds.
6. Add the whites of spring onion and fry again for a few seconds.
7. Add the szechuan sauce, fried cauliflower florets and salt. Mix well.
8. Add the corn flour dissolved in water to make a gravy.
9. Serve immediately, garnished with the spring onion greens.

Recipe courtesy of Keerthi