Cut cauliflower into small florets.

Chop the onions, tomatoes, and capsicum.

Finely chop the garlic and green chilies.

In a bowl, mix plain flour with ginger garlic paste and salt.

Add water to make a thick batter that coats the cauliflower florets well.

Add the cauliflower florets to the batter.

Deep fry the coated florets in hot oil until light brown.

In a wok or pan, heat a little oil.

Add chopped garlic and fry until fragrant.

Add chopped onions and fry until cooked.

Add green chilies, capsicum, and tomatoes to the wok.

Sauté the vegetables until slightly softened.

Add ajinomoto, salt, soya sauce, and tomato sauce to the vegetables.

Mix well to combine the sauces with the vegetables.

Add the fried cauliflower florets to the wok and coat them well with the sauce.

Garnish with spring onion greens.

Serve hot.