Baby corn manchurian recipe is a delicious manchurian recipe from the fusion of Indian and Chinese cuisine. It tastes heavenly with Fried rice and Noodles. Also pairs well with Naan and other roti varieties. Here i have deep fried the baby corns. But you can also toast the corns using little oil. You can also make gravy version or dry one, like i did here. Crispy baby corn and spicy sauces make it as a ultimate starter.

INGREDIENTS:

10 baby corns

FOR BATTER:

4 tablespoons maida

2 tablespoons corn flour

1 tablespoon rice flour

1 tablespoon ginger-garlic paste

1 teaspoon red chilly powder

A pinch of cooking soda

Salt to taste

FOR SAUCE:

1 teaspoon finely chopped ginger

1 teaspoon finely chopped garlic

1 green chilly finely chopped

1 onion finely chopped

½ red capsicum

6 to 7 cashew nuts

1 teaspoon red chilly sauce

1 teaspoon soya sauce

1 tablespoon tomato sauce

½ teaspoon pepper powder

1 teaspoon corn flour (dissolved in 2 tablespoons water)

Few finely chopped spring onion

Salt to taste

INSTRUCTIONS:

Wash and chop the baby corns length wise about 2 inch size. Then steam it for 10 to 15 min. Set aside.

In a mixing bowl, add all the ingredients given under “for batter”. Then add water little by little and make the paste like batter. Add the steamed baby corns to this batter and marinate it for 30 to 45 min.

Deep fry the marinated baby corn pieces till they turn crispy & golden brown and drain on paper towels and set aside. Let us proceed to make sauce.

Heat oil in a kadai and add finely chopped ginger,garlic, green chilly and saute.

Then add in finely chopped onion, capsicum, cashews, salt and saute for few seconds. Then add tomato sauce, chilly sauce and soya sauce and cook. Dilute corn flour in water and add that to the above mixture. Let it boil till the mixture thickens.

Now add the deep fried baby corns to this sauce and pepper powder and mix well for few seconds and remove from heat.

Garnish with chopped spring onions and serve hot !!