Ingredients:

• 1/2 kilo – Cauliflower florets
• 10 inch – Ginger (finely chopped)
• 3-4 tsp – soya sauce
• 2 tbsp – Tomato sauce
• salt to taste
• 3/4 tsp – black pepper powder
• 6-7 tbsp – Corn flour
• 4 tbsp – oil

Method:

1. Take enough of water in the casserole, add half a tsp of salt and boil the water.
2. Once the water boils, add cauliflower florets and cook till half done.
3. Drain the water and keep these florets aside and let it cool.
4. Take corn flour, add 2 tsp of soya sauce and a little bit of water to make a semi thick batter.
5. Heat the oil (3 tbsp) in a pan and now dip each cauliflower floret in the batter and deep fry.
6. In a wok, heat 1 tbsp of oil, add finely chopped ginger and saute.
7. Then add the florets, soya sauce, salt, black pepper powder and tomato sauce.
8. Cook it for about 3 minutes and then turn off the gas.
9. Serve hot and garnish with julienne ginger and coriander leaves.

Recipe courtesy of Neelima Sriram