Take a wide mouthed vessel and transfer the cauliflower florets to it. Pour boiling water over the florets mixed with salt and turmeric powder. This would help clean the florets well as well as help remove worms if any. This process will also help tenderize the florets a bit. Let it sit for about 10-15 minutes.
In another bowl add maida, corn flour, baking powder, chilli powder and salt. Mix well, make a well and pour little water to gradually mix and make a batter.
The batter should neither be runny nor too thick. Add the florets to the batter and coat it well. Keep aside.
Preparation for florets:
In a heavy bottom wok heat oil for deep frying
Once hot, add the florets and fry. Based on the breadth of the wok and amount of oil taken add the florets ensuring its not over-crowded. Else the florets might take longer to cook and absorb lot of oil.
Fry the florets till golden brown and transfer on kitchen towel or paper napkins.
Repeat the process for the remaining florets and keep aside.
For gravy/finishing touch:
Heat oil in a pan.
Saute ginger, garlic, spring onion, split chilli for a minute.
Add tomato puree and mix well. Then add the sauces, pepper powder, salt and stir well for a while till they all blend finely.
Add water or stock to the sauces and bring it to boil.
Take corn flour and mix it with a little water to make a paste and add it to the boiling water or stock. Ensure the stock is constantly stirred while adding corn flour.
To the thickened stock or liquid add the deep fried florets and let it cook for another 2-3 minutes.
Remove from heat, transfer to a serving bowl, garnish with spring onions and serve with accompaniments of your choice.
Bawarchi of the Week
A self-taught cook, Abraham Chacko says his mother is his inspiration: As a child, he would follow her around the kitchen as she prepared flavorful, lip-smacking dishes.