I visited Karnataka Hopcoms (store under Karnataka Horticultural Mission) last week when I was in Bangalore for an interview. Vegetables were available at prices that made my jaw drop, so, of course, I had to buy up an entire hoard. But, I couldn’t stay there for long as my sis caught fever and we had to return home. So, all those veggies came back with me.
There was this cute packet of baby corn that I had procured for Rs. 20 (31 cents), of which only 6 remained that I brought back with me. After a long debate on fried versus Indo-Chinese dish, I decided to stick with Indo-Chinese due to dearth of baby corns. I chopped each of them into 12 pieces to increase volume of the dish.
Sweet and tangy baby corn manchurian is just the dish to get your Sundays going. Serve it with fried rice or as an appetizer for best results.
- 6 baby corns, chopped
- 1 cup corn flour
- 1 tsp ginger garlic paste
- 1/2 tsp red chilly powder
- 2 medium sized onions, chopped into large squares
- 4 green chillies
- 1/2 inch ginger, finely chopped
- 4 large garlic cloves, finely chopped
- 1/2 tsp pepper powder
- 2 tsp tomato sauce
- 1/2 tsp soya sauce
- 2 tsp red chilly sauce
- sunflower oil
- coriander leaves, finely chopped (optional)
Mix corn flour, ginger garlic paste, salt, red chilly powder and water into a loose consistency. Dip the corn corns into this and fry on low heat. Make sure that the baby corns get cooked inside. Set aside.
In the same pan, add onions, saute until transparent and then, add in ginger and garlic. Saute for 1-2 minutes and mix in the green chillies.
After 3-4 minutes, stir in tomato sauce, soya sauce, red chilly sauce, pepper powder and salt. Adjust the proportions to taste.
Add in the baby corns, mix well and garnish with coriander leaves.
P.S. Don’t wait for long before eating this or the baby corns will turn mushy.