Cauliflower cut into medium-sized florets 1 medium,
Refined flour 4 tablespoons,
Cornflour 4 tablespoons,
Salt to taste,
Ginger-garlic paste 2 tablespoons,
Dark soy sauce 2 tablespoons,
Red chilli sauce 2 teaspoons,
Oil 2 tbsps +,
Spring onions 3,
Garlic chopped 2 teaspoons,
Ginger chopped 2 teaspoons,
Tomato ketchup 2 tablespoons,
Vinegar 2 teaspoons
1- Put cauliflower florets in a bowl. Add refined flour, 2 tbsps cornflour, ginger-garlic paste, 1 tbsp dark soy sauce, salt and red chilli sauce. Add a little water and mix well so that all the florets are well coated.
2- Heat sufficient oil in a kadai and deep cauliflower florets till crisp.
3- Heat 2 tbsps oil in a non-stick wok. Halve spring onion bulbs, chop them and add to the wok and saute on high heat. Add ginger and garlic and saute.
4- Chop green chillies finely.
5- Add 1 tbsp dark soy sauce and tomato ketchup to the wok and mix. Add 1 cup water and green chillies and mix.
6- Mix 2 tbsps cornflour in ¼ 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.
7- Drain cauliflower florets and add to the sauce remaining in the wok and mix well.
8- Chop spring onion greens.
9- Transfer the cauliflower mixture into a serving dish, garnish with spring onion greens and serve hot with the bowl of sauce.