Baby Corn Manchurian

One cannot think well, love well, sleep well, if one has not dined well. ~ Virginia Woolf

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RECIPE:

Servings: 2 people

Prep Time: 20 Minutes

Cook Time: 20 Minutes

Ingredients:

1. 250 Gms baby corn

2. 1/4th cup Maida (refined flour)

3. 3 tbsp. corn flour

4. 1 tbsp. baking soda

5. 2 tbsp. white sesame seeds

6. 2 tbsp. finely chopped garlic

7. 2 tbsp. grated ginger

8. 2 slit green chilies

9. 1/2 freshly chopped coriander leaves

10. 2 tbsp. red chilly sauce

11. 1 tbsp. soy sauce

12. 2 tbsp. tomato sauce

13. Oil for deep frying

14. A pinch of sugar

15. Pepper Powder and Salt

Steps:

Step 1: Wash and clean the baby corns. Slit them using a sharp knife. In a deep pan, boil the baby corns for around 2 minutes, on medium high flame. Drain and let cool.

Step 2: In a bowl, add Maida, 2 tbsp. corn flour, 2 tbsp. pepper powder, salt, and sesame seeds. Add very little water to make a slurry.

Step 3: In a pan, heat oil for deep frying. Batter coat the boiled baby corns and deep fry in oil. Fry the baby corns, on a medium high flame, till golden brown. Give the baby corns, occasional stirs, while frying.

Step 4: Remove from oil, using a slotted spatula, and place them on absorbent paper. Let cool.

Step 5: For the sauce, heat a pan on medium high flame. Put 1 tbsp. oil, when the oil smokes, add ginger, garlic, and slit green chilies.

Step 6: Add red chilly sauce, soy sauce, and tomato sauce. Mix well.

Step 7: In a bowl, add 1 tbsp. corn flour, dilute it with 3 tbsp. water. Make a slurry and add it to the sauce. Add salt and pepper, as required.

Step 8: Now add the baby corns in the sauce. Toss and turn to mix the baby corns with the sauce.

Serve hot with pasta or noodles, as a side dish or just have it like that. I paired it with Veg Hakka noodles.