Cauliflower florets – 4 ½ cups
Diced onion – ½ cup
Diced capsicum – ½ cup
Corn flour – ½ cup
Kashmiri chilli powder – 2 tsp
Salt to taste
Oil for deep frying
Chopped coriander – 2 tbsp to garnish
Immerse the cauliflower florets in hot salted water for ten minutes. Drain.
Add the corn flour, salt and chilli powder when the cauliflower is still damp. Deep fry in hot oil and keep aside. Fry the onion and capsicum separately.
Mix all the vegetables and sauté together in a pan for a few minutes. Garnish with chopped coriander.
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