Green Baby Corn Manchurian Dry
Baby corn (either the canned ones or the fresh produce).
Onion -1 (big)
Spring onions (the green part ) – a bunch
Green Chilles – 3-4
GreenChilli sauce – 1 tblsp
Tomato Ketchup – 2 -3 tblsp
Soy sauce – 1 tblsp
Ginger garlic paste – 2 tbl spoons
Corn flour – 1 cup
Green Food Colour 1/4 Tsp
Chopped Coriander for garnish
salt- to taste
oil -enough to fry the corn
Slice the bay corn into medium sized pieces. Add the cup of corn flour, salt, 1 tblsp of giner-garlic paste and the green food colour. Add water enough to make a very thick batter, mixing the baby corn with it. Note that the batter should neither be too thick nor too thin, but sufficient enough to cover the baby corn pieces smoothly. Note that you can also use maida in place of corn flour but corn flour makes it more crispy.Put oil in a heated pan and deep fry the batter-coated baby corn.Drain excess oil and keep the fried corn aside.
Heat some oil in a pan. Add the chopped green chillies, and onions. Now add the capsicum. Add the remaining 1 tbsp ginger-garlic paste. Fry for 1-2 minutes. Add, the soy sauce, chilli sauce and saute for a few seconds.Then add the fried baby corn, followed by the tomato ketchup. Stir well. If mixture is too dry, you can add some more tomato ketchup. Now add the chopped spring onions and stir again for 1 –2 minutes in low flame. Garnish with coriander leaves.
Serve in a bowl with tooth picks on the baby corn.Yummy baby corn manchurian is ready.Cooking time – 20 minutes(excludes chopping veggies)