Thursday 18 / April / 2024
Ingredients
1 medium. cauliflower clean and broken into big florets.
1 small bunch spring onion finely chopped
2 tsp ginger finely chopped
1 tsp garlic finely chopped
1/4 cup plain flour
3 tbsp cornflour
1/4 tsp red chilli powder
2 red chillies, dry
3 tbsp oil
1 1/2 cups water
1 tbsp. milk
Preparation
Boil the florets for 3-4 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 2tbsp cornflour, adding 1/4 tsp each of ginger and garlic and red chilli powder and salt
to taste.
Dip the florets 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 1/2 cups water and bring to a boil.
Add 1tbsp cornflour to 1/4 cup water and dissolve well.
Gradually add to the gravy and stir continuously till it resumes boiling.
Boil till the gravy becomes transparent. Add florets and soya sauce.
Boil for two more minutes and remove.
Serve hot with noodles or rice.
