Step 1

Clean the cauliflower and cut into small florets.

Step 2

Parboil or blanch by keeping it immersed in boiling hot water with salt for 15-20 minutes. Refer notes.

Step 3

Make a batter with corn flour, all purpose flour and cooking soda, thick enough to coat the cauliflowers.

Step 4

You can either dip the well drained florets one by one in the batter or just mix all of it with the drained florets and deep fry.

Step 5

Just make sure there is enough batter to coat the florets. Deep fry until crisp and light. Keep aside.

Step 6

In a wide pan, heat 3 tbsp oil and add chopped garlic, chilli.

Step 7

Give a quick stir and then add finely chopped white part of the spring onion and the chopped onion and fry till transparent. I added tri color capsicum along, around 2 tbsp each.

Step 8

Add both sauces, salt a little bit, sugar if adding, pepper and mix well.

Step 9

Add the deep fried cauliflower florets and toss well to mix it evenly.

Step 10

Lastly add finely chopped green part of the spring onion and mix well for a minute.

Step 11

Mix corn flour, vinegar in water.

Step 12

Add to the cauliflower, mix in high flame.

Step 13

Once you see a glaze and becomes shiny, switch off flame.