Baby Corn Manchurian

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Thanks for all ur wishes....My lil one did have a nice time and enjoyed the day thoroughlly!! Now recipe time...Baby corn manchurian is almost the same as Gobi Manchurian but have added the recipe with lil adjustments in quantity. And this time I didnt deep fry them, instead toasted them in dosa tawa and there was no much taste difference. I usually use iron kadai/tawa as I feel it gets the veggies nicely fried than the non-stick ones.

Baby Corn Manchurian Recipe - Ingredients

For the batter :

• Baby Corn - 10 cut into small pieces
• Cornflour - 4 tbsp
• Maida - 1 tbsp
• Ginger Garlic paste - 1 tsp
• Red chilly powder- 1 tsp
• Salt - to taste
• Oil - to toast

For the manchurian:

• Oil - 1 tbsp
• Capsicum - 1 medium size cut into ½ inch squares
• Big Onion- 1 finely chopped
• Soya sauce - 2 tsp
• Tomato sauce - 3 tbsp
• Salt - to taste
• Spring onions - 2 tbsp
• Corn Flour water mixture - Mix 1 tbsp of cornflour with water

Method:

1.Pressure cook baby corn for 2 whistles with water and salt. Drain water and keep aside. In a mixing bowl mix all the ingredients under 'for the batter' with babycorn , and little water to form a thick paste and marinate for 15mins.

2.Toast the baby corn with oil in dosa tawa until crispy/roasted well(You can deep fry too), Set aside.Heat oil in a pan and add spring onions saute for a minute.

3.Then add onion saute until slightly browned then add capsicum and saute for 2mins. Let the onions and capsicum retain its crispiness and do not let them turn brown.Then add soya sauce and mix well in high flame.

4.Now reduce flame and add tomato sauce, cornflour mixture and required salt and bring the sauce to boil. Add the toasted baby corn and mix well. Garnish with spring onions and serve hot.

The baby corn pieces should be a little crispy and not soggy at this stage. Serve hot!

My Notes:

• You can deep fry baby corn until crispy and add it to the sauce.Do not let it become soggy. Serve immediately.