Gobi Manchurian

Bring a pot of water to a rolling boil, add salt and the small cauliflower florets; boil three minutes.

Drain and rinse at once under cold tap water to stop the cooking and keep them from going mushy; let them drip, then pat dry in a towel so the batter sticks.

Sauce: mix tomato ketchup, light soy sauce, dark soy sauce, sriracha, about a quarter cup of water and some sugar.

Slurry: dissolve a teaspoon of cornstarch in three or four tablespoons of water.

Batter: equal parts all-purpose flour and cornstarch, salt, a little baking powder, Kashmiri red chilli powder, grated ginger and garlic; add ice-cold water a little at a time and mix without overmixing, to a batter that coats the back of a spoon.

Heat oil for deep frying, not smoking; it is ready when a chopstick or wooden spoon handle shows gentle bubbles.

Coat the florets in batter and add one by one over medium-high, then lower to medium; fry in batches (three) without crowding, waiting before turning, until golden, not too brown.

Strain the frying oil; in a little of it fry chopped onions on high heat with salt, then chopped ginger, garlic and green chilies.

Add red bell pepper, salt, black pepper, onion powder and garlic powder; keep the vegetables slightly crunchy.

Add the sauce, rinsing the bowl with a few tablespoons of water; let it bubble on medium to caramelize.

Stir the slurry well, add it and bubble a minute or two until glossy.

Turn off the heat, add the fried cauliflower and toss gently off the heat so it stays crisp.

Finish with the greens of green onions and serve immediately, with rice.