Ingredients:

• 1 – large Cauliflower
• 1 – small red Onion
• 1 small bunch – spring (green) Onions
• 2 tsp – ginger, minced
• 3 – Garlic cloves, minced
• 1/2 small bunch – Coriander leaves
• 1/4 cup – Corn flour
• 1/4 cup – gram flour
• 1/4 cup – Rice flour
• 1/2 tbsp – ginger-garlic paste
• 2 tbsp – Tomato paste
• 1 tbsp – chilli powder
• 2 tbsp – sweet and sour sauce
• 1/2 tsp – soy sauce
• 1/2 tsp – Vinegar
• 1 tsp – skim Milk
• Oil for frying
• Toothpicks for decoration
• Salt to taste.

Method:

1. Boil water with a pinch of salt and a tsp of skimmed milk.
2. Add the gobi florets to the water after switching off the flame.
3. Cover with the lid for a minute and drain the water and set aside.
4. For the batter, mix equal parts of corn-flour, maida and besan (1/4 cup each), add chilli powder, salt, ginger garlic paste, and water to make a batter of bajji consistency.
5. Dip florets in batter and deep fry until golden brown. Drain and keep aside.
6. In a separate pan, heat oil, add thinly sliced red onion, spring onion which is diced small, minced ginger and garlic and saute these until the red onions are crisp.
7. Add tomato paste, sweet and sour sauce, soy sauce, vinegar and some salt to taste.
8. Cook these until the mixture is thick.
9. Now toss the pre-fried gobis into the wok, and turn them until the mixture of onions and sauce is crisp and covered all over the fried gobi.
10. Garnish with coriander leaves.

Recipe courtesy of Priya Kannan