Baby Corn Manchurian recipe
Baby corn manchurian is Indo Chinese recipe where deep or shallow fried baby corn is tossed with sauces.
Servings 0
Ingredients
- Baby corn 150 grams
- Onions 1 small cubed
- Capsicum ½ cubed
- Garlic 3 finely chopped
- Green chilli 2 finely chopped
- Salt as required
- Soya sauce 2 tsp
- Tomato sauce 1-2 tbsp
- Pepper powder 1 tsp
- Spring onions few to garnish
- Coriander leaves to garnish
- Batter
- Corn flour 1 tbsp
- Maida/all purpose flour 1tbsp
- Salt ¼ tsp
- Pepper powder ½ tsp
Instructions
- Wash the baby corn and cut them as medium pieces
- Boil the baby corn in water with little salt for 3-4 minutes to soften.
- Drain the water and keep it ready.
- To this add corn flour, maida, salt, pepper powder and little water
- Mix nicely till it is combined
- Heat 2 tsp oil in pan.
- Shallow fry the baby corn till golden and crisp
- Transfer to plate
- Cube the onions and capsicum. Finely chop garlic and green chilli and keep it ready.
- In the same pan add 2 tsp of oil
- Add finely chopped garlic and green chilli
- Saute till it browns and add cubed onions and capsicum.
- Saute for 3-4 minutes till it shrinks
- Add salt, soya sauce, tomato sauce and black pepper powder.
- Sprinkle some water and boil for 1-2 minutes.
- Add the shallow fried baby corn and mix till everything is combined.
- Garnish with coriander leaves or spring onions
- Serve baby corn manchurian hot.
Notes
Adjust the sauces according to your taste
Boiling in water helps to make the baby corn soft. So don't skip that step