Recipe ingredients:

* 1 medium cauliflower, clean and broken into big florettes
* 1 small bunch spring
* Onion, finely chopped
* 2 teaspoons ginger finely chopped
* 1 teaspoon garlic finely chopped
* 1/4 cup plain flour
* 3 tablespoons cornflour
* 1/4 teaspoon red chilli powder
* 2 red chillies, dry
* 3 tablespoons oil
* 1 1/2 cups water
* 1 tablespoon milk

Recipe method:

* Boil the florettes for 3 to 4 minutes in plenty of water, to which a tablespoon of milk has been added.
* Drain and pat dry on a clean cloth.
* Make thin batter out of flour and 2 tablespoons cornflour, adding 1/4 teaspoon each of ginger and garlic and red chilli powder and salt to taste.
* Dip the florettes 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 1 tablespoon 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 florettes and soya sauce.
* Boil for two more minutes and remove.
* Serve hot with noodles or rice.

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