1) 1/2 kg bite sized caulifower mixed with 2 tbsp cornflour, 1 tsp salt, 1 tsp black pepper powder. Mix well and deep fry until cooked. Take out of the oil and keep aside.
2) Thick slices of onions and capsicum, 1 inch ginger into jullienes, 5-6 garlic cloves jullienes, 2 green chillies cut into half inch and then slit
3) Mixture of 2 tbsp tomato sauce, 1 tsp soya sauce and 2 tsp chilli sauce in a 1/2 cup of water.
4) Add oil in a kadhai. When hot, add the capsicum first and fry for 2-3 minutes. Add the onions, ginger, garlic and green chillies. Mix well and fry for another 5 minutes.
5) Add the sauce mixture, a pinch of ajinomoto, mix well and adjust for seasonings/taste.
6) Add the fried caulifower, mix well. Cook for another 3-4 minutes and let a little liquid stay in the kadhai.
7) Add thick sliced onion rings and some jullienes of ginger and cover the kadhai for 1-2 minutes.
8) Dish out hot and garnish with thick sliced onion rings and some jullienes of ginger which was added at the end.
2) Thick slices of onions and capsicum, 1 inch ginger into jullienes, 5-6 garlic cloves jullienes, 2 green chillies cut into half inch and then slit
3) Mixture of 2 tbsp tomato sauce, 1 tsp soya sauce and 2 tsp chilli sauce in a 1/2 cup of water.
4) Add oil in a kadhai. When hot, add the capsicum first and fry for 2-3 minutes. Add the onions, ginger, garlic and green chillies. Mix well and fry for another 5 minutes.
5) Add the sauce mixture, a pinch of ajinomoto, mix well and adjust for seasonings/taste.
6) Add the fried caulifower, mix well. Cook for another 3-4 minutes and let a little liquid stay in the kadhai.
7) Add thick sliced onion rings and some jullienes of ginger and cover the kadhai for 1-2 minutes.
8) Dish out hot and garnish with thick sliced onion rings and some jullienes of ginger which was added at the end.
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