Simply delicious! This is how I describe this dish. It can be enjoyed as an appetizer and a side dish alike. It is really up to you how spicy you want to make it and how thick or thin the gravy should be. I have kept the gravy slightly thick so that it coats the florets and makes every bite delectable. A very popular vegetarian Indo-Chinese dish which is savoured all over India and beyond. If you are not too fond of cauliflower you can use tofu, paneer, babycorn, green beans or potatoes instead or try out different combinations. -Mona
Servings - 10-12 florets
Core Ingredients and Flavorings-
1/4 tsp red chili powder
2 tsp garlic paste
2 tsp ginger paste
2 tbs chopped cilantro for garnishing
1/2 head of cauliflower cut into 1/2 inch or bite sized pieces.
4 tbs white flour
2 tbs cornstarch
1/2 cup water
1/2 tsp salt (or to taste)
3 tsp soya sauce
1 cup oil
2/3 cup vegetable stock or water
1/2 cup chopped onions
2 tbs chopped scallions
1/2 cup chopped green bell pepper
2 tbs tomato ketchup
1 tsp red chilli sauce or sambal sauce (or to taste)
2 tsp vinegar
Boil the cauliflower florets for 5 minutes. They should be semi cooked. Drain and set them aside to cool.
Prepare the paste for frying the cauliflower florets by mixing the flour, 2 tbs cornstarch with 1/2 cup water, red chilli powder, 1 tsp garlic paste, ginger paste, 1/2 tsp salt and 1 tsp soya sauce. Mix well and coat the cauliflower in this mixture making sure it gets into every crack and crevice of the florets.
Heat the oil and fry the florets until they are golden brown and crisp.
Set the fried florets aside and drain out all the oil leaving about 2 tbs in the pan.
Add the remaining ginger and garlic paste, stir fry and add the onions and spring onion continuing to stir on high heat.
Throw in the bell pepper, chilli sauce, remaining soya sauce, ketchup and stir fry.
Mix together 1 tbs of cornstarch and stock and add to the stir fry mixing well for a minute.
At this point you can also taste test and decide if you need additional salt.
Throw in the cool cauliflower florets coating each floret with the paste and then add vinegar, mix and turn off the heat.