This Desi Chinese dish can be used as a starter or as a gravy depending on how you want it. I made this couple of weeks back as an accompaniment for the Scallion Noodles.
Here is the recipe
Cut cauliflower into florets
In a mixing bowl take half cup Maida ( All Purpose Flour) , half cup corn flour, salt and red chili powder as per taste and some pepper powder. Mix it well and add water to make a thick paste like consistency.
Now dip each floret in this mixture and fry on high flame. ( do not over fry these because we will be double frying it )
Once you finish frying all the florets. Refry again till you get a golden brown color and nice crispy texture.
For the gravy
You will need below ingredients
Garlic 7-8 cloves, ginger about an inch - finely chopped, Green chili 2-3 thinly sliced, Carrot, Capsicum, French beans - big chunks, Spring onion bulb finely chopped, spring onion greens roughly chopped for garnishing.
In a deep kadhai / wok, heat 2 tbs oil. Into this add Ginger, Garlic and Chili. Flame must be high at all times. Now add onion bulb followed by all vegetables. Stir fry for 1-2 mins.
Now into this add 1 tsp Red Chili Sauce, 1 tsp vinegar, 1 tsp Soy sauce, 1tsp Tomato ketchup and mix well. Let this cook for about half a minute.
Now in a bowl take 1 tbs corn starch/ corn flour and add water to make a slurry. Add this into the Wok.
Gravy will start to thicken. Add water if you want this to be a lose gravy.
Add fried cauliflower florets and mix well so that it is coated properly in the sauce.
Turn off the flame, and garnish with spring onion greens.
