Baby Corn Manchurian

Baby corn - 1 packet, (about 10 to 15 nos, cut in half) 
Maida – ½ cup
Corn flour – ¼ cup
Chilli powder - 1 tsp
Pepper powder - ½ tsp
Crushed ginger - ½ tsp
Crushed garlic - ½ tsp
Vinegar - 1tsp
Salt – ½ tsp
Oil for deep frying      
  • Cook the baby corn for 1 whistle in the cooker.
  • Mix all the above ingredients except the oil. It should be a thick batter.
  • Add the corn to the batter; it should be well coated.
  • Deep fry till it turns golden brown on all sides and keep aside.
Crushed ginger – ½” piece
Crushed garlic – 5 cloves
Onion (Preferably white onion) - 1 big, (Chunky cubes)
Green chillies - 2-3, julienne slices (As per tolerance)
Red chilli powder - ½ tsp
Pepper powder - 1 tsp
Capsicum - 1 (Chunky cubes)
Spring onion 5-6 stalks, chopped
Chilli-garlic sauce - 2 tbsp
Soya sauce - 2 tbsp 
Vinegar - 1 tsp
Corn flour - 1 tsp dissolved in ¾ cup water
Salt as needed

  •        Heat a pan with oil and add ginger and garlic, sauté it for a minute and add the onion and green chillies and fry till onion starts to turn pink.
  •        Add the salt, red chilli powder and pepper and fry for half a minute on high flame. Add the capsicum. Sauté for ½ a minute, and add the chilli-garlic sauce, soya sauce and vinegar, sauté a little.
  •        Add the fried baby corn with chopped spring onions and mix well.
  •        Slowly add the corn flour dissolved in water and stir well, till the baby corns are well coated with the gravy.
  •        Decorate with chopped spring onions.
·       Serve hot with fried rice or noodles!