¾ to 1 ½tbsptomato sauceor ketchup (adjust as needed)
¾ to 1 ½tbspchilli sauce(adjust as needed)
2tbspspring onion greens
How to make the recipe
Preparation for baby corn manchurian
Wash baby corn well under running water. I usually spray some vinegar, leave aside for 5 mins. Rinse them well under running water. You can also boil them in water for 2 to 3 mins. Drain and use.
Cut them diagonally. Make a thick or thin batter using plain flour, corn flour, salt and pepper after adding little water. Thick batter if you like the flour coated baby corn. I prefer to use less refined flour so I just toss them in dry flour.
Dip the baby corn and fry in hot oil until golden and crisp. Set them aside.
How to make baby corn manchurian
Heat a pan with oil on a high heat. Then saute ginger garlic and chilli until it turns fragrant.
Add onions and saute for 2 to 3 minutes until golden. Saute bell peppers as well for 2 to 3 minutes.
Next add soya sauce, vineger, tomato sauce, chilli sauce and sugar.
Pour little water and cook until the sauce thickens. To make baby corn manchurian gravy, add 1 tsp corn flour to a small bowl. Mix it with 3 to 4 tbsp water and pour it to the pan. Allow the sauce to boil and thicken.
Add pepper and taste the sauce. If desired add more sauces.
Add fried baby corn and spring onion greens. Toss well. Baby corn manchurian is ready to serve.