In a bowl combine flour, corn flour, ginger garlic paste, salt as needed and enough water to make a thick batter
Whisk well to weed out lumps
Heat oil for deep frying
Drop in hand full of broccoli florets into the batter and coat them well with it
Once the oil is hot enough drop them carefully into the oil and deep fry in Low heat until crisp
Rest the fried florets on an absorbent paper for sometime
Repeat the same steps till you finish frying all the broccoli florets
For the gravy, leave 2 tablespoon oil in the wok and separate the rest
Add the garlic and sauté until aromat using Low heat (do not brown them)
Add the chillies,onions and capsicum and sauté for 2-3 minutes
Add the sauces one by one and the vinegar
Mix well and add 1/2 cup of water
Let simmer for a minute
Meanwhile make a slurry combining 2 tablespoon cornflour and required amount of water
Once done, add the slurry into the wok and stir continuously till the gravy thickens
Add salt to taste and mix well
Add the fried broccoli now and coat well with the gravy
Cook covered for 2 minutes for the broccoli to absorb the flavours
Take off heat then and transfer to a serving bowl
Garnish with chopped spring onion greens
Enjoy with fried rice or noodles
My tip: if you would like this recipe as an appetiser, add in less water while making the gravy
