Ingredients:

• 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

Method:

1. Boil the florets for 2-3 mins in plenty of water and a tbsp of milk to retain the colour of the cauliflower.
2. Drain well and pat dry on a clean cloth.
3. 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.
4. Dip the florets in the batter individually and deep fry in hot oil.
5. Keep aside.
6. In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.
7. Add the salt and spring onions – stir fry for a minute.
8. Add 1.5 cups water and bring to a boil.
9. 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.
10. Add florets and soya sauce.
11. Boil for two more minutes and remove.
12. Serve.

Recipe courtesy of Lil’ Chef