1 Cauliflower(medium, washed & broken into big florettes)
2 tsps. Ginger(finely chopped)
1 tsp. Garlic(finely chopped)
¼ cup Flour
3 tbsps. Corn Flour
¼ tsp. Red Chili Powder
2 nos. Red Chilies(dry)
3 tbsps. Vegetable Oil
1 tbsp. Milk
1 small bunch spring onion, finely chopped 1 1/2 cups water
Boil the florettes for 3-4 minutes in plenty of water to which a tbsp. of milk has been added.
Drain and pat dry on a clean cloth.
Make a thin batter out of the flour and cornflour, adding 1/4 tsp. each of ginger, garlic, red chilli powder and salt to taste.
Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
In the remaining oil, add the remaining ginger, garlic and crushed red chilli. Fry for a minute.
Add salt and spring onions. Stir fry for a minute.
Add 1 1/2 cups water and bring to a boil.
Add 1 tbsp. cornflour to 1/4 cup water. Dissolve well.
Gradually add to the gravy and stir continuously till it resumes boiling.
Boil till the gravy becomes transparent.
Add florettes and 2-3 tbsp. soya sauce.
Boil for 2 more minutes. Remove.
Serve hot with rice or noodles.