Ingredients
-
- Cauliflower cut into medium-sized florets 1 medium
- Refined flour (maida) 4 tablespoons
- Cornflour/ corn starch 4 tablespoons
- Ginger-garlic paste 2 tablespoons
- Dark soy sauce 2 tablespoons
- Salt to taste
- Crushed black peppercorns 1 teaspoon
- Red chilli sauce 2 teaspoons
- Oil 2 tablespoons + for deep frying
- Spring onions 3
- Garlic chopped 2 teaspoons
- Ginger chopped 2 teaspoons
- Green chillies finely chopped 2-3
- Tomato ketchup 2 tablespoons
- Vinegar 2 teaspoons
Method
Step 1
Put cauliflower florets in a bowl. Add refined flour, 2 tablespoons corn flour, ginger-garlic paste, half the dark soy sauce, salt, crushed black peppercorn and red chilli sauce. Add a little water and mix well so that all the florets are well coated.
Step 2
Heat sufficient oil in a kadai and deep cauliflower florets till crisp.
Step 3
Heat two tablespoons oil in a non-stick wok. Halve spring onion bulbs, chop them and add to the wok and sauté on high heat. Add ginger and garlic and sauté.
Step 4
Chop green chillies finely.
Step 5
Add one tablespoon dark soy sauce and tomato ketchup to the wok and mix. Add one cup water and green chillies and mix.
Step 6
Mix two tablespoons corn flour in one fourth cup water and half of it to the wok mix and cook till sauce thickens. Add vinegar and mix. Transfer half the sauce into a bowl.
Step 7
Drain cauliflower florets and add to the sauce remaining in the wok and mix well.
Step 8
Chop spring onion greens.
Step 9
Transfer the cauliflower mixture into a serving dish, garnish with spring onion greens and serve hot with the bowl of sauce.