Baby Corn Manchurian
Quick Details
Serves: 3
Cooking time: about 20 minutes
Diet: Vegetarian
Serves: 3
Cooking time: about 20 minutes
Diet: Vegetarian
Ingredients
For the baby corn
- 200 g baby corn cut diagonally
- 4 tablespoons oil
- 4 tablespoons corn flour
- 1/2 tablespoon Kashmiri chilli powder
- 1 teaspoon salt
For the sauce
- 3 tablespoons oil 2 to start, 1 to finish
- 4 spring onion whites chopped
- 2 green chillies chopped
- 1 onion cut into petals
- 1 teaspoon ginger garlic paste
- 2 tablespoons dark soya sauce
- 1 tablespoon green chilli sauce
- 1 tablespoon red chilli sauce
- 1 tablespoon vinegar
- 1 teaspoon tomato sauce
- 1/2 capsicum chopped
- 1 teaspoon black pepper freshly ground
- spring onion greens chopped, plus more to garnish
- salt to taste
Instructions
- Stir fry the baby corn. Heat 4 tablespoons of oil in a pan. Stir fry the baby corn until it starts to brown. Transfer to a bowl.
- Coat the baby corn. Add the corn flour, Kashmiri chilli powder and salt. Mix well so every piece is coated.
- Start the sauce. Heat 2 tablespoons of oil. Add the spring onion whites, green chillies, onion petals and ginger garlic paste. Stir fry for a minute.
- Add the sauces. Add the dark soya sauce, green chilli sauce, red chilli sauce, vinegar and tomato sauce. Add the capsicum, spring onion greens and black pepper.
- Toss. Add the coated baby corn and stir fry well. Add 1 more tablespoon of oil, check the salt and toss again.
- Serve. Garnish with spring onion greens and serve hot.