Today's post is on Baby Corn Manchurian dry. This is an exotic dish made out of baby corns that are boiled, deep fried and cooked in tangy tomato sauce. Well, the method of cooking is much similar to Gobi Manchurian.
Ingredients:
Baby Corn 12
Ginger Garlic paste
Oil for deep frying
Salt
For batter:
All purpose flour/maida - 1/2 cup
Corn flour 1/2 cup
Salt to taste
Red chilli powder 1 tsp (or according to taste)
Ginger garlic paste 1 tsp
For sauce:
Oil
Onion 1
Capsicum 1
Ginger garlic paste
Salt to taste
Sugar a pinch
Red Chilli powder 1 tsp
Tomato ketchup
Spring onion - a handful finely chopped
Method:
Mix the ingredients given under "For batter" section to form a paste. The batter should not be so thick or runny.
Cut the baby corn into four pieces (one horizontal and one vertical slit). Boil them in water for few minutes. Drain them, dry it and keep it aside.
Heat oil in a pan for deep frying.
Dip the baby corn in the batter and deep fry in hot oil in medium flame.
Drain the deep fried baby corn and set it aside.
Heat oil in a pan.
Once hot, add ginger garlic paste.
Then add onions, capsicum, half of the spring onions and saute it in high flame.
Next add salt, sugar, red chilli powder. Mix them well.
Then add tomato ketchup, give a quick whisk and add the deep fried baby corn.
Switch off the flame once the baby corn blends well with the sauce.
Sprinkle the remaining spring onions on top.
A yummy baby corn Manchurian is ready.