Ingredients
- Cauliflower- 1large, separated into florets
- Green bell pepper- 1large, chopped into cubes
- Shallots- 3, chopped
- Spring onions- 2, chopped
- Corn starch- 3 tbsp+ 2 tbsp
- All purpose flour or maida- 3 tbsp
- Green chilli- 1 chopped fine
- Vegetable stock- 1-1/2 cup
- Ginger-garlic paste- 1tsp
- Vinegar- 1 tsp
- Soya sauce- 2tbsp
- White pepper powder- 1/4 tsp
- Sugar- 1/4tsp
- Salt to taste
- Oil- 2tbsp+ to deep fry
Instructions
- Wash the cauliflower florets and drain well.
- Make a batter by mixing the All purpose flour, 3 tbsp of corn starch, chopped green chilli, spring onion and a little salt to taste.
- Mix the remaining corn starch with 3tbsp of water and keep aside.
- Heat oil in wok. Dip each cauliflower floret in the batter and deep fry till golden brown. Remove from oil and drain well.
- To make the gravy, heat 2tbsp of oil in a pan and add the ginger-garlic paste and fry for a min.
- Add the chopped capsicum and shallots and fry for a min.
- Stir in the soya sauce, vegetable stock and bring the mixture to a boil.
- Lower the heat and add the vinegar, white pepper powder, sugar, salt to taste.
- Stir in the dissolved corn starch and cook stirring continuously till the mixture thickens.
- Add the fried cauliflower florets and mix well. Allow the mixture to cook for two minutes and turn off the heat.
- Garnish with spring onion greens and serve hot as is or with fried rice
Notes
If you want to increase the quantity of the gravy, then just increase the quantity of the veg stock by 1/2 a cup
- Prep Time: 25 mins
- Cook Time: 10 mins