Till a few years ago, cauliflower used to be a vegetable that is only available during winter but of late cauliflower is available year around especially in big cities. Referred to as the aristocrat of the cabbage family, the flowers are also eaten raw at times. While buying, look for fresh cauliflowers with compact white heads and green fresh looking leaves. Avoid and reject any loose or spread out heads – they are a sure sign of over maturity. So here is the recipe:
- Cauliflower cut into medium-sized florets 1 medium
- Refined flour (maida) 4 tablespoons
- Cornflour 4 tablespoons
- Salt to taste
- Ginger-garlic paste 2 tablespoons
- Dark soy sauce 2 tablespoons
- Red chilli sauce 2 teaspoons
- Oil 2 tbsps + to deep fry
- Spring onions 3
- Garlic chopped 2 teaspoons
- Ginger chopped 2 teaspoons
- Tomato ketchup 2 tablespoons
- Vinegar 2 teaspoons
- Put cauliflower florets in a bowl. Add refined flour, 2 tbsps cornflour, ginger-garlic paste, 1 tbsp dark soy sauce, salt and red chilli sauce. Add a little water and mix well so that all the florets are well coated.
- Heat sufficient oil in a kadai and deep cauliflower florets till crisp.
- Heat 2 tbsps oil in a non-stick wok. Halve spring onion bulbs, chop them and add to the wok and saute on high heat. Add ginger and garlic and saute.
- Chop green chillies finely.
- Add 1 tbsp dark soy sauce and tomato ketchup to the wok and mix. Add 1 cup water and green chillies and mix.
- Mix 2 tbsps cornflour in ¼ cup water and half of it to the wok, mix and cook till sauce thickens. Add vinegar and mix. Transfer half the sauce into a bowl.
- Drain cauliflower florets and add to the sauce remaining in the wok and mix well.
- Chop spring onion greens.
- Transfer the cauliflower mixture into a serving dish, garnish with spring onion greens and serve hot with the bowl of sauce.