Ingredients:
3 cups cauliflower florets 
1 cup all purpose flour 
1 tsp ginger garlic paste 
1 tsp green chilli paste 
1/2 cup chopped spring onions 
1/4 cup chopped capsicum 
2 tsp chopped garlic 
2 tsp soya sauce 
2 tsp tomato ketchup 
1 tsp chilli sauce 
Salt to taste 
Oil for deep frying

Cook cauliflower florets in salted water for 5 minutes. Remove 
the water and keep aside. 
Add ginger garlic paste, green chilli paste, salt and water to 
all-purpose flour to make a batter of medium consistency. 
Dip the florets in the batter and deep fry in hot oil until 
golden brown. Remove and drain. 
Heat 2 tsp of oil in a skillet and sauté spring onions, garlic 
and capsicum for 5 minutes. Add soya sauce, chilli sauce, 
tomato ketchup and cook for 2 minutes. 
Add the florets, mix well and cook for 5 minutes. 
If gravy is required, add 1 tsp of corn flour mixed in water (1 
cup) with out any lumps before adding the florets. Cook for 5 
minutes and then add the florets.