Chilli Gobi (Indo-Chinese Cauliflower)

Ingredients

• Cauliflower (medium) - 1 whole
• Egg - 1 whole
• Pepper powder - 1/2 tsp
• Plain flour (maida) - 1/2 cup
• Vegetable stock cube - 1 whole
• Onion - 2 whole
• Ginger-garlic paste - 1 tbsp
• Green chili - 3 whole
• Soy sauce - 1 tbsp
• Chili sauce - 1 tsp
• Tomato sauce - 1 tbsp
• Corn flour - 1 tsp
• Sugar - 1 tsp
• Curry leaves
• Oil
• Red food color (optional)
• Salt to taste
• Water

Instructions

1. 1Break the cauliflower into bite-size florets, rinse well, and pat them dry so the batter will cling.
2. 2Prepare a batter: whisk the egg with 1/2 cup plain flour, 1/2 tsp pepper powder, salt, and enough vegetable stock or water to make a thick coating. For an eggless option, combine plain flour, corn flour, pepper powder, and salt, then add water or stock until you have a similar consistency.
3. 3Heat oil in a deep pan for frying, dip each floret into the batter to coat, and fry until light brown; transfer the fried florets to paper towels to drain.
4. 4Warm some oil in a wide skillet, add the onion, ginger-garlic paste, green chilies, and curry leaves, and sauté until the onion becomes soft and fragrant so the base is flavorful.
5. 5Pour in vegetable stock or a splash of water, then add the soy sauce, chili sauce, and tomato sauce and stir to combine, bringing the mixture to a gentle simmer.
6. 6Whisk 1 tsp corn flour with a little cold water to make a smooth slurry, pour it into the pan, and stir until the sauce thickens and becomes glossy.
7. 7Add the fried cauliflower to the skillet, season with salt to taste, and toss gently so each floret is evenly coated; cook until the sauce has tightened and the mixture is mostly dry.
8. 8Stir in 1 tsp sugar and add red food color if using, mix once to distribute, then remove from the heat.
9. 9Serve the chilli gobi hot with fried rice. Optional: garnish with chopped spring onion for a fresh finish.