Gobi (cauliflower) manchurian

I have a friend who loves gobi manchurian. So I make this often with fried rice or vegetable noodles. I tend to make mine with a little gravy so that I goes well with the rice. If needed, it can be made dry and served as an appetizer or an evening snack.

Ingredients:

Cauliflower (cut into small florets) - 1 big
Chilli powder - 1 tsp
Ginger-garlic paste - 1 tsp
Corn flour - 4 tbsp
Maida (All purpose flour) - 2 tbsp
Rice flour - 2 tbsp
Soy sauce - 2 tsp
Ajinomoto - a pinch
Chilli sauce - 2 tsp
Tomato ketchup - 2 tsp
Spring onions (chopped) - 1 bunch
Onion (sliced) - 1/2
Capsicum (sliced) - 1
Garlic (chopped) - 2 cloves
Salt - as needed
Oil - for deep frying

Method:

Heat water till its boiling point and add cauliflower florets. Reduce heat and let it cook for 10min and then drain on a kitchen towel. Mix 3 tbsp corn flour, rice flour, maida, chilli powder, ginger-garli paste and salt with the cooked cauliflower florets. Just sprinkle enough water to coat the florets evenly. Heat oil and deep fry the coated florets till they turn golden brown. Finish the whole batch and then heat 2tbsp oil in another pan and add the chopped garlic. Add sliced onions and capsicum and fry till they look soft and cooked. Add chopped spring onions, soy sauce, chilli sauce, tomato ketchup (I use maggi's hot and sweet), ajinomoto and salt and stir for 2 min. Mix 1 tbsp of cornflour with 2 tbsp of water to make a thin paste and add it to the pan. Add a cup of water and cook till the gravy thickens. Finally add the fried cauliflower florets and serve hot with fried rice. Those who like it dry can reduce the amount of water added.