Cauliflower Manchurian

This is an all-time hit starter or main-course. The recipe below is the 'Indianised' version (read more spicy) of the original Chinese one.

Ingredients:
200 gms cauliflower
3 egg whites
1/2 cup corn flour
2 tbsps soya sauce
2 tsps chilli sauce
1 1/2 cups chopped spring onions
1 1/2 cup water
Salt to taste
2 tsps pepper powder
1/2 tsp red chilli powder
1 tbsp ginger-garlic paste
Oil for deep frying

Method:
1. Mix the egg whites and corn flour to make batter that is the consistency of bhajji/vada batter. Add 1 tsp salt, 1/2 tsp pepper powder, and 1 tsp soya sauce and dip the florets in this mixture and deep-fry till coating turns crispy. Take care not to over-do as the coating tends to burn easily
2. Set the fried manchurian balls on some kitchen rolls to get the excess oil out. DO NOT throw away any leftover batter as we will be using it for the gravy
3. Take 2 tbps of the oil used for frying in a seperate pan/wok. Add the ginger-garlic paste and fry for 15-20 seconds (be careful as it will splutter a lot). Add the chopped spring onions and fry for a few seconds. Add the water, soya sauce, chilli sauce, salt and pepper and bring to a boil
4. To this, add the remaining batter that was used to dip the florets. If needed add some water to dilute the batter, and boil stirring well till the sauce thickens
5. Add the manchurian balls and serve immediately with hot fried rice or noodles

NOTE - the manchurian can also be had as a starter without the gravy. In that case fry the chopped spring onions and toss the manchurian balls in it and serve hot. People who like it even spicier can add a few green chillies slit length-wise while frying the spring onions