Recipe

Instructions:
1)   Preparation of Cauliflower:
Take one piece of cauliflower. Clean the cauliflower with hot water and remove the leaves from its back portion.
Cut the cauliflower into small pieces. Pour a small amount of salt into a pan of boiling water.
Remove the cauliflower pieces and use a wooden spoon to carefully wipe off the remaining water after letting it soak for five minutes.
Transfer the dried cauliflower pieces to a pot.
In the pot with cauliflower, add Cornflour, Maida (all-purpose flour), Manchurian Masala, Kashmiri red chilli powder, Salt (a little bit) and mix the ingredients properly.
Add more cornflour and maida if needed, then mix again.
2)   Preparing the green onions:
Take green onions. Separate the white portion from the leaves.
Finely chop the leaves, and slice the white portion into small pieces.
3)   Cooking the sauce:
Heat oil in a pan. Add chopped onions and fry until they turn dark pink.
Add capsicum (cut into small pieces) to the pan and sauté for some time.
Add Schezwan sauce and mix well.
Add the vinegar, soy sauce, and finely chopped white part of the green onions and stir well.
In a different bowl, Stir the corn flour into the water and pour into the pan.
Let it cook for some time, then fry on a small flame for 2 to 3 minutes.
4)   Frying the Cauliflower:
Heat oil in a pan. Once hot, adjust the flame to medium-high.
Add each slice of marinated cauliflower one at a time.
Fry until golden brown, flipping them occasionally.
The frying process will take about 5 to 7 minutes.
Once fried, remove from the pan and set aside.
5)   Final Assembly:
Heat the prepared sauce or gravy.
Add the fried cauliflower to the pan with the gravy. Mix well.
After thoroughly combining, move to a platter for serving.
Veg. Manchurian is now ready to be served.
Tips:
Keep an eye on the frying process to avoid the cauliflower from burning.
Use a slotted spoon to remove the fried cauliflower from the oil and drain the excess oil on a paper towel.
Cautions:
Be careful when adding the cauliflower to the hot oil to avoid splattering. 
Make sure the gravy is the right thickness by adjusting the amount of corn flour to the water to get the right amount of thickness.