• 1 medium cauliflower cut into small florets
  
• 3-4 green chillies
  
• 1 large onion
  
• 3 flakes garlic finely crushed
  
• 4-5 flakes garlic, finely chopped
  
• ½ inch piece of ginger; ¼ inch piece finely crushed and ¼ inch piece finely chopped
  
• 2 tsp tomato chili sauce
  
• 2 tsp soy sauce
  
• 3 tbsp corn flour
  
• 2 tbsp wheat flour (optional, to make it more crispier)
  
• 2 tsp red chili powder
  
• 1 egg (optional)
  
• ½ cup stock or 2 tsp stock powder (optional – substitute it with hot water if stock is unavailable)
  
• pinch of red color (optional)
  
• 1 tsp salt or as desired to taste
  
• 2 cups oil
  

Method

Bring together two tbsp of cornflour, wheat flour, crushed ginger and garlic, red chilli powder, ½ tsp salt, ½ tsp soy sauce, egg, 1 tsp tomato chili sauce, and cauliflower florets. Mix well by hand.

Heat 2 cups oil in a skillet and deep-fry the florets until golden brown being careful not to black them. Drain and keep aside.

Heat 2 tbsp oil in a skillet and add onion, green chillies and chopped ginger and garlic. Stir fry for two minutes.

Dissolve 1 tbsp corn flour in 2 tsp of hot water. Add dissolved corn flour, remaining ½ tsp of soy sauce, ½ tsp salt, stock, 1 tsp tomato sauce, and lower the heat. When the sauce is thick, add fried flowerets. Mix well and remove from the heat source.

Serve hot and enjoy! Goes well with fried rice.

It takes approximately 10 minutes – 5 minutes to bring all ingredients together and 5 minutes for preparation.

Serves - 2
Preparation time - 10 minutes