Baby Corn Manchurian
Baby corns manchurian is an easy and quick side dish that is made in Chinese style. This is too delicious with a crispy bite of baby corn. It goes well with fried rice or noodles.
Servings: 4 Servings
Calories: 224kcal
Equipment
- 1 Saucepan
- 1 Spatula
Ingredients
For Crispy Baby Corn Fry
- 10 - 15 baby corn dice into 2 inch equal pieces
- 3 tbsp refined flour
- 2 tbsp cornstarch
- 1 tsp ginger garlic paste
- ½ tsp red chili powder or 1 tsp chili sauce
- 6 - 8 tbsp vegetable oil for shallow frying or more for deep frying
- ½ tsp black pepper powder
- ½ tsp salt or as taste
For Gravy
- 1 Onion roughly diced into bite-sized pieces
- 10 - 12 garlic cloves add garlic generously
- 1 tsp ginger garlic paste or 1 tsp finely chopped ginger
- 1 - 2 green chilies cut into slits
- ½ cup bell pepper cut into cubes
- 3 tsp soy sauce
- 1 tsp vinegar
- 1 tsp chili sauce
- 1 tsp tomato ketchup
- 1 tbsp cornstarch (+2 tbsp water to make slurry)
- ½ tsp salt to taste
- 1 cup water
- ¼ tbsp green onions finely chopped
Instructions
- Boil baby corn in water and a pinch of salt for 5 minutes.
- Make a paste with refined flour, corn flour, ginger garlic paste, black pepper, red chilli powder, salt. It should be of coating consistency
- Dip the baby corn slice in the batter mix. Shallow fry them in 2 tbsp hot oil.
- Remove from oil when done and both sides are cooked crisp.
- Heat oil in a pan. Add chopped garlic and saute for a minute. Add ginger garlic paste. and saute till it leaves raw smell.
- Add chopped onion and bell peppers. Cook till onion is translucent.
- Add soy sauce, chili sauce, ketchup, and vinegar to the pan.
- Add fried baby corns and saute for a minute.
- Then add water to it. season with salt and black pepper.
- Once it starts boiling, pour in mixture of cornstarch and water to the boiling gravy. This will help in thickening the gravy.
- Turn off heat when it reach desired consistency. Garnish with spring onions and serve hot with noodles or fried rice.
Nutrition
Calories: 224kcal