Ingredients

The following ingredients have 3 Servings
  • 10 fresh tender baby corns
  • 1/2 green bell pepper (cubed)
  • 1/2 yellow bell pepper (cubed)
  • 3 tablespoons corn flour
  • 4 tablespoons maida/all purpose flour
  • 1/2 teaspoon white pepper powder
  • Salt
  • Oil for shallow frying
  • 2 large ripe tomatoes (pureed OR 3 tablespoons tomato sauce)
  • 2 teaspoons soy sauce
  • 1 small onions (sliced thin)
  • 1/2 cup spring onion whites (chopped fine)
  • 1/4 cup spring onion greens (for garnish)
  • 1/4 cup thick cilantro stem (chopped fine/celery)
  • 1 tablespoon ginger paste
  • 1 teaspoon sugar
  • 1 1/2 teaspoons chilli flakes
  • 1 tablespoons corn flour mixed with 1/4 cup water
  • Sesame oil
  • Salt

Instruction

  • Peel and chop the baby corn into 1 inch pieces.
  • Bring plenty of water in a vessel and par boil the cut baby corns for 3-4 minutes. Drain and wipe gently with a kitchen towel.
  • Take maida,corn flour,pepper powder and salt in a mixing bowl. Add baby corn pieces and mi well. Add just 1-2 tablespoons water for binding.
  • Heat oil in a shallow frying pan and shallow fry the batter coated baby corns till golden brown. Drain and set aside.
  • In the same kadai remove excess oil retaining about 2 tablespoons of oil. Add chopped ginger garlic, spring onion whites. Fry for 2-3 minutes. Add chopped onions and saute for few minutes.
  • Add chopped baby corns (if using), chopped bell peppers and saute in high flame for 3-4 minutes. Let the veggie be crunchy.
  • Add soy sauce, ketchup,pepper powder, salt, sugar and mix well. Let the consistency thicken a bit.
  • Add the fried baby corns, toss quickly and remove from flame. Add spring onion greens and serve baby corn manchurian hot.