Place the cauliflower florets in a steamer. Sprinkle with salt. Cook until done. Leave to cool slightly. Set aside.

To make the batter, place cornflour, rice flour, minced ginger, minced garlic, ground cumin, ground turmeric, garam masala, tomato sauce, red chili powder and enough salt in a medium bowl. Add water little by little to make thick smooth batter.

Tip cauliflower florets in the batter. Toss well to coat. Set aside.

Heat enough oil in a large pan over medium-high heat. Fry cauliflower in batches. Drain on an absorbent towel. Set aside.

Heat 1 tablespoon oil in another pan over medium-high heat. Add garlic, and sauté until browned. Add onion and capsicum. Saute, stirring, for 2-3 minutes or until softened. Stir in tomato sauce, and add cauliflower. Cook, stirring, until heated through.