Blanch small or medium cauliflower florets in salted water for 15 to 20 minutes. Drain and set aside. This step is optional.
Take the ingredients for batter in a bowl - maida, cornstarch, pepper powder, red chili powder, soy sauce and salt.
Add water and whisk to a smooth, lump-free batter.
Dip cauliflower florets in the batter, one at a time.
Fry the batter-coated cauliflower florets in hot oil. For a tip, swipe up!
Once one side is crisp and cooked, flip and fry the uncooked side. Keep flipping till all the florets are evenly fried.
Drain the excess oil from the cauliflower florets on paper towels.
Sauté finely chopped ginger, garlic and green chilies for a few seconds, in the oil left in the same pan.
Add finely chopped spring onion whites and green capsicum, stir fry on high heat till half cooked.
Add light soy sauce, tomato sauce and black pepper powder, mix well.
Add the fried cauliflower florets.
Mix till well combined. Add vinegar, stir well and switch off the heat.