Ingredients: 15 Baby corn – cut to 1.5 inch,2 tablespoons Corn flour,2 Green bell peppers – thinly sliced,6 Spring Onion (Bulb & Greens) – finely chopped with the bulb and leaves kept separate,2 Green Chillies – finely chopped,2 cloves Garlic,1 inch Ginger,1 teaspoon Red Chilli sauce – (or any other red chilli sauce),1 tablespoon Sweet and Spicy Red Chilli Sauce (Tomato Chilli Sauce) – (or tomato ketchup),1 teaspoon Dark soy sauce,Salt and Pepper – to taste,Spring Onion Greens – chopped
Time in minutes: 35 Servings: 4 Course: Appetizer Diet: Vegetarian
Instructions: To begin making the Chilli Baby Corn Manchurian recipe, we will first cook the baby corn in a pan.Toss the baby corn in the corn flour, some salt and black pepper.Heat a teaspoon of oil in a heavy bottomed pan; add in the corn flour coated baby corn and stir fry on low to medium heat.After a few minutes, cover the pan and allow the baby corn to cook until lightly tender. If it a taste, it should not feel raw, it will not be soft that it will mash, but it will be firm and cooked.This process will take about 5 to 10 minutes on low to medium heat. Make sure you keep stirring occasionally. The steam inside the pan will allow it to cook evenly. Once cooked, turn off the heat and keep aside.In a wok or a stir fry pan, heat a tablespoon of oil. Add in the bell pepper, green chillies, spring onion bulbs and stir fry on high heat until the bell peppers have turned lightly tender.Once done, add in the sauces and the cooked baby corn and stir fry on high heat until the baby corn gets well coated with all the sauces. Stir fry for 3 to 4 minutes and your baby corn will be ready to be served.Serve the Chilli Baby Corn (Manchurian) as a main dish with Vegetable Hakka Noodles or even as an appetizer for parties along with Tomato sauce, and Sweet and Spicy Tomato Chutney Recipe or green chilli sauce for appetizers, may be along with Chicken Manchurian Dry Recipe.