Baby Corn Manchurian

A lip smacking Manchurian for an evening supper.

Cooking Time: 45 mins

Serves: 4

Ingredients

Batter

  • Salt
  • Red chilly powder- 1 tsp
  • Oil – to toast
  • Maida – 1 tbsp
  • Ginger Garlic paste – 1 tsp
  • Corn flour – 4 tbsp
  • Baby Corn – 10 (small pieces)

Manchurian

  • Tomato sauce – 3 tbsp
  • Spring onions – 2 tbsp
  • Soya sauce – 2 tsp
  • Salt – to taste
  • Oil – 1 tbsp
  • Corn Flour water mixture (Mix 1 tbsp of corn flour with water)
  • Capsicum – 1
  • Big Onion- 1 (chopped)

Method

  • Pressure cook the baby corn along with salt and water.
  • Drain the water.
  • Mix all the ingredients which are mentioned for the batter along with baby corn.
  • Add some water to make a thick paste.
  • Set aside the batter for fifteen minutes.
  • Stir fry the baby corns in a pan till crispy and brown and keep aside.
  • Sauté spring onions in the same pan.
  • Add onoins and capcicim and stir fry them for a minute.
  • Make sure they are crispy.
  • Put in add sauce and cook over high flame.
  • Lower the flame and mix tomato sauce, salt and corn flour.
  • Combine the baby corns and toss well.
  • Lay with spring onions and serve sizzling hot.

Notes

  • The vegetables should be crunchy.
  • You can also deep fry the baby corns.
  • Don’t serve the manchurian soggy.

Reply