Reshma's Baby Corn Manchurian: 15-Min Recipe

Monsoons are about corn. Lots of it. Reshma Aslam briskly transforms tender baby corn into a crusty, tangy rainy-day snack.

Ingredients

• ¼ kg baby corn, wash, drained, dried 
• 4 tbsp maida or all-purpose flour
• 2 tbsp corn flour
• Water

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• 1 tbsp ginger-garlic paste
• 1 tsp black pepper powder
• 1 cup chopped green Shimla mirchi or green capsicum
• 1 cup chopped spring onions

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• ¼ cup tomato sauce
• 1 tbsp soy sauce
• 2 tbsp red chilly sauce

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• 2 tbsp chopped garlic
• Salt to taste, about 1 tsp
• Oil for deep frying + 2 tbsp extra

Method

• In a mixing bowl, add the salt, ginger-garlic paste, black pepper, flour, corn flour and mix.
  Add a little water -- the batter shouldn't be too runny, but should be thick.

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• Add the whole baby corn and coat well.
• Heat the oil in a frying pan or a kadhai, over high heat, and fry the coated baby corn till golden.
  Drain and keep aside.

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• In another saucepan, heat the 2 tbsp oil over medium heat and fry the chopped garlic.
  Once the garlic turns golden, add the tomato sauce, soy sauce, chilly sauce.
  Then add the capsicum, spring onions and stir fry a few minutes.

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• Add baby corn and toss well.
• Serve hot as a snack or with fried rice; Serves 3-4.