Method of Preparation:
To begin with, first marinate the cauliflower with the batter… For that take a clean bowl and pour some water about 1 cup, add all-purpose flour, corn flour, red chilly powder, salt and mix well so that no lumps are formed.
Add the cauliflower florets into the batter. You can also add a beaten egg as it acts as a good combining agent. Keep this aside for about half an hour.
After half an hour, fry the marinated florets in a shallow pan. Remember not to deep fry the florets as they have a chance to burn. Drain the florets using a slotted spoon and keep them aside.
Now for preparing the gravy- take a pan, add some oil and start sautéing out the onions. When these onions become glazed, add green chilies, ginger, garlic and sauté well. Now add the formerly diced capsicum and celery mix well. When they are done, add Soya sauce, tomato sauce, chilly sauce, and salt as required, to the pan. Add some corn flour, which is diluted in water into the pan, to thicken the gravy. Keep on medium flame and carry on stirring …. if you need more gravy add some more water as required.