1 small bunch spring onion, chopped
2 tsp ginger, finely chopped
1 tsp garlic finely chopped
¼ cup plain flour
3 tbsp cornflour
¼ tsp red chilli powder
2 dried red chillies
3 tbsp oil
1 ½ cups water
1 tbsp milk
Boil the cauliflower florettes for 3 to 4 minutes in plenty of water, to which a tbsp of milk has been added.
Drain and pat dry on a clean cloth.
Make thin batter out of flour and 2 tbsp cornflour, adding ¼ tsp each of ginger and garlic and red chilli powder and salt to taste.
Dip the cauliflower florettes in the batter one by one and deep fry in hot oil. Keep aside.
In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.
Add the salt and spring onions.
Stir fry for a minute. Add 1 ½ cups water and bring to a boil.
Add 1 tbsp cornflour to ¼ cup water and dissolve well.
Gradually add to the gravy and stir continuously till it resumes boiling.
Boil till the gravy becomes transparent. Add florettes and soya sauce.
Boil for two more minutes and remove.