Coated with batter and fried crisp, baby corns are stirred in seasoning and a succulent sauce.
Ingredients of Baby Corn Manchurian
1/4 kg baby corn-peeled and blanched
2 eggs-slightly beaten
3/4 cup maida
1/2 tsp garlic paste
1/2 tsp ginger paste
1/4 tsp ajino moto (optional)
2 Tbsp oil
1 tsp finely chopped garlic
1/2 cup finely chopped onions
1 large capsicum-chopped fine
For Sauce (mix together):
3 Tbsp cornflour
1/2 cup water (to blend cornflour)
2 Tbsp vinegar
2 tsp salt
2 tsp soya sauce
1/2 cup tomato puree
2 Tbsp chopped celery
1/4 tsp ajino moto (optional)
2 cups water
Oil for deep frying
How to Make Baby Corn Manchurian
1.Mix together the egg, flour, garlic and ginger paste, ajino moto and enough water so as to have a thickish batter. Coat the baby corn with this batter and leave for 5-10 minutes.
2.Heat the oil and keeping the heat high drop baby corns, one at a time and fry to a golden brown.
3.Drain on absorbent paper till required.
4.Heat the 2 Tbsp oil, and stir-fry the garlic and onion in it over high heat, till the onions look glossy.
5.Add the capsicum and turn around a few times.
6.Add the sauce mixture, and simmer till the sauce thickens and becomes translucent.
7.Add the fried corn, turn around a few times and serve.
