Chilli Gobi

Chilli Gobi is one dish that is most ordered at the restaurants down south as far as my knowledge goes. Kids love this starter dry / with gravy. So here is my dry version.
 
Preparation Time : 15 minutes
Cooking Time : 20 minutes
Serves : 2

Ingredients

Cauliflower  - 1 small, broken into bite size florets
Green Pepper / Capsicum - 3/4 cup
Green chillies - 2 slit vertically
Onion - 1 large chopped finely
Ginger - 1 tbsp chopped finely
Garlic - 1 1/2 tbsp chopped finely
Spring onion greens - 1/4 cup chopped finely
Salt - To taste
Soy Sauce - 1 tbsp
Vinegar - 1/2 tbsp
Chilli Sauce - 1/2 tbsp
Ketchup - 1/2 tbsp
Chilli flakes / Kashmiri Chilli powder - 1/2 tsp
Oil  - for frying
Oil - 1 tbsp

For the marinade

Maida - 2 tbsp
Cornflour - 4 tbsp
Salt - to taste
Pepper Powder - 1/2 tsp
Chilli Powder - 1/2 tsp
Water - as required

Procedure

1. Prepare a marinade for the gobi by mixing the maida, cornflour, salt, pepper powder, chilli powder, and water to the consistency of dosa batter.
2. Add the cauliflower florets to the marinade and let rest for 10 minutes. The marinade should coat the florets evenly, if not add a little of plain flour till the right consistency is reached.
3. Heat oil in a frying pan and deep fry the cauliflower in batches to avoid overcrowding and stickiness. Drain on a tissue till required
4. Meanwhile, heat oil in a kadai, add the onions, ginger, garlic, chillies, half the spring onion greens, and saute well over a high flame for two minutes
5. After two minutes, add the soy sauce, vinegar, chilli sauce, ketchup, kashmiri chilli powder / flakes,  coat well and add the green pepper cubes and quickly mix once till uniformly coated. 
6. Add the fried cauliflower florets and toss to coat the cauliflower with the sauce evenly. Adjust salt to taste
7. Serve immediately garnished with the remaining spring onion greens