Cauliflower Manchurian

I am sure this is no where near the original found in China, but we love this recipe at home.
I apologize sincerely to the people of Manchurian region of China for tweaking their recipe to the point of oblivion!!

Ingredients:
Cauliflower - 1 medium, cut into flowerets

Cornflour - 2 tbsp + 1 Tbsp
All purpose flour / Maida - 2 Tbsp
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
(opt) Green Chilly paste - 1 tbsp
Pepper - 1 tsp
Oil - for deep frying
Onion - 1 large , cut into dices
Capsicum / bell pepper - 1 medium, cut into dices
Tomato ketchup - 4 tbsp
Chilli sauce - 2 tbsp (or) Chilly powder - 1 tbsp
Soya sauce - 2 tbsp
Salt to taste (Be wary as all the sauces have salt)
Spring onion - 1 tbsp (decoration)

Method:
Wash the cauliflower in warm water and drain on a kitchen towel.

Mix together 2 tbsp cornflour with maida, salt, pepper and half of the ginger, garlic, green chilli paste.
Coat the cauliflower with this batter / powder and deep fry in batches.

In a heavy bottomed pan add 2 tbsp oil and fry on a high flame the rest of the ginger-garlic-green chilli paste with the onion.

in the same kadai, add the diced cauliflower and fry till the skin starts popping.

Keep the deep fried cauliflower, capsicum and onion together.

In the kadai, but reduced flame, add the tomato sauce and chilly sauce. (Get ready for some splattering!)
After a minute add the soya sauce. Mix well.
Add about 2 tbsp of water and bring to a boil.
Turn off flame.

**At this point, TASTE the dish with one piece of deep fried cauliflower dunked in the sauce and adjust to your requirements by adding more tomato sauce for sweetness, chilli sauce for heat and soya sauce for tanginess.

Mix the last 1 tbsp of cornflour with 1 cup of water and add to the sauce.
Bring to a boil.
Once thickened add the cauliflower, onions and capsicum.
Garnish with Spring onions and serve hot.

Note:
The deep fried cauliflower and sauteed onion + capsicum can be done much earlier than serving time.
Make the sauce just before serving and add the vegetables. Heat well.
You can reduce the cauliflower and increase the amount of sauce content for a more gravy dish.