The other day when I saw Baby Corns at Tesco, I couldn't resist buying it. It was so fresh and tender. But I was not sure what to make and baby corns were lying in a corner of the fridge for 2-3 days :-( . Then I remembered the baby corn manchurian that we used to have from the office cafeteria. It used to be so yummy(the only yummy thing I could find in the cafeteria), but I didnt have a recipe. Finally, I decided to tweak the Chilli Gobi recipe and made Chilli Baby Corns...The baby corns were very crunchy and tender. Do try it out...
Baby corns - 12
Capsicum - 1 small, cubed
Chopped Onions - 2
Finely chopped Green chillies- 2
Finely chopped Ginger - 1 tsp
Finely chopped Garlic - 1 tsp
Finely chopped Spring onion - 1/2 cup (only the white portion)
Soya sauce - 1 tbsp
Tomato sauce - 2 to 3 tbsp
Green chilly sauce - 1 tsp
For the batter:
Plain Flour/Maida - 3 tbsp
Corn Flour - 2 tsp
Chili Powder - 1 tsp
1. Make a thick batter with the ingredients above. Cut each baby corn horizontally and vertically into 4 pieces. Marinate them for about 10 minutes.
2. Heat oil in a pan for deep frying the marinated baby corns. When they turn golden brown, drain and keep it aside. The fried baby corns are so crunchy and tasty that you cannot stop munching it.
3. Heat a tbsp of oil (same oil used for deep frying) in another pan.
4. Add the onions, green chillies, ginger and garlic and saute well.
5. Add capsicum and spring onions and saute again till capsicum is almost cooked.
6. Add the soy sauce, tomato sauce, green chilly sauce and salt and combine well.
7. Add the baby corn fries and combine well. Note that baby corns should be added just 5 minutes before serving. If they remain in the sauce for more time, they lose the crispness. This is applicable to all manchurian dishes as well.
Serve hot with Fried Rice