Boil cauliflower florets in salted water over medium flame for 3 minutes. Soon after boiling, drain out excessive water and spread dry florets on tissue paper napkins.

Mix maida, corn flour, 1 teaspoon crushed ginger, 1 teaspoon crushed garlic, salt in a bowl. Add approx. 1/2 cup water slowly and little by little and stir to make a batter that niether too thick nor too thin. Now add all florets in batter and mix it well coating the florets evenly.

Heat oil in kadai over medium flame. Carefully slide florets in oil and deep fry over medium flame until they turn golden brown in colour. Drain and remove to keep the deep fried florets over paper napkin to a plate turn by turn.

For Saute heat 2 tablespoons oil in a kadai on medium flame. Add 2 teaspoons crushed garlic, 1½ teaspoons crushed ginger, chopped green chillies, chopped capsicum and chopped onion.

Saute in high flame for 4 minutes then add all sauces and salt, cook for a minute.

Add deep fried florets, toss and mix up nicely the deep fried florets with other ingredients in Kadai at high flame for 2 minutes.