Ingredients
2 cups Cauliflower, cut into florets
For marinade
¼ cup Corn flour
¼ cup Refined flour
1 tsp Garam masala
Salt to taste
4-5 Curry leaves, chopped
2 tbsp Red chilli paste
1 tsp Ginger, chopped
1 tsp Garlic, chopped
For Sauce
2 tbsp Oil
1 tsp Mustard seeds
1 Dry Red chilli, broken
2 Green chillies, chopped
1 tsp Ginger, chopped
1 tsp Garlic, chopped
4-5 Curry leaves
¼ cup Schezwan sauce
¼ cup Yoghurt
¼ cup Spring onion, chopped for garnish
Process
- Heat water in a pot add salt and drop cauliflower florets in it. Blanch them for a minute. Remove and keep under cold water. Drain off the water and keep aside.
- Now for the marinade, in a bowl add in all the ingredients and mix well. Pour in water to make a thick coating batter.
- Drop the blanched cauliflower florets and coat them with prepared marinade evenly.
- Heat oil in a frying pan. Deep Fry the marinated cauliflower until nice brown and crispy. Remove on an absorbent paper and keep aside.
- For the sauce, heat oil in a pan.
- Add mustard seeds and dry red chiili and let it splutter.
- Now add in green chillies, ginger, garlic and curry leaves. Fry everything for a minute.
- Add in schezwan sauce and cook for 2-3 minutes.
- Pour in yoghurt and mix.
- Drop the fried cauliflower and toss it in the prepared sauce. Cook for more 5 minutes.
- Turn off the flame and garnish with spring onions.
- Serve hot.
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