Baby Corn Manchurian

If you are a fan of Indo-Chinese fusion cuisine, you’ll love this appetizer recipe that is well-loved by many Indians. This is a recipe that is best served as a starter or side dish, but it can also be made as Manchurian gravy.

To make this dish, the baby corn is coated with Nutribarn flour and then fried. The fried baby corn is then tossed in a spicy-sweet gravy made with onions, capsicum (green bell pepper), spices, and some sauces.

Ingredients

For Frying Baby Corn

• 250 grams baby corn

• 2 tablespoons NB Flour

• ¼ teaspoon black pepper powder

• ¼ teaspoon salt

• oil as required for deep frying or shallow frying or pan-frying

For NB Flour Paste

• 2 tablespoons NB Flour

• 2 tablespoon water

For Making Gravy Or Sauce

• 2 tablespoons oil (toasted sesame oil or sunflower oil)

• 1 teaspoon finely chopped ginger

• 2 teaspoons finely chopped garlic

• 1 teaspoon finely chopped green chilies

• ⅓ cup chopped spring onions (scallions)

• ¼ cup finely chopped capsicum (green bell pepper)

• 2 tablespoons tomato ketchup or add as required

• 1 tablespoon soy sauce or add as required

• ½ tablespoon unsweetened red chili sauce or sriracha sauce or add as required

• 2 cups water or add as required

• salt as required

• ¼ teaspoon black pepper powder

• ½ teaspoon sugar - optional

• ¼ cup chopped spring onion greens (scallion greens)

• ½ teaspoon rice vinegar or white vinegar or apple cider vinegar

• some chopped spring onions (scallion greens) for garnish

Recipe

1. Rinse and then chop 200 grams of baby corn in 3-4 pieces. If they are small in size then you don't have to chop them.

2. Take the chopped baby corn in a mixing bowl. Add ¼ teaspoon black pepper and ¼ teaspoon salt or add as per taste.

3. Then add 2 tablespoons Nutribarn Flour and mix it all well.

4. Heat oil as required in a Kadai or pan. You can deep fry or shallow fry the baby corn. Check the oil temperature by adding one piece of baby corn. It should gradually come on top. Then the oil is ready for frying. If it stays at the bottom the oil is not hot enough, so increase the flame. If it comes up too quickly, the oil has become very hot, so reduce the flame.

5. Add the baby corn pieces.

6. Begin to fry at medium flame. When one side is crisp and lightly golden, turn over and fry the second side.

7. Flip a couple of times and fry till the baby corn pieces become golden and crisp.

8.Remove with a slotted spoon.

9. Place fried baby corn on kitchen paper towels. Continue to fry this way in batches.

CORN FLOUR PASTE

10.In a small bowl take 2 tablespoons of Nutribarn flour and add 2 tablespoons of water. Now mix it well to make a smooth paste out of it.

11. In another pan heat 2 tablespoons oil (sesame or peanut or sunflower oil). Then add 1 teaspoon finely chopped ginger, 2 teaspoons finely chopped garlic, and 1 teaspoon finely chopped green chilies.

12.Saute for one minute on a low flame or till the raw aroma of both ginger and garlic goes away.

13.Next add ⅓ cup chopped spring onions.

14.Stir fry on medium to high flame for 1 minute.

15.Then add ¼ cup finely chopped capsicum (green bell pepper) and mix well

16.Stir fry on medium to high flame for 2 minutes.

17.Reduce the flame and then add 2 tablespoons of Veeba Tomato Ketchup, 1 tablespoon soy sauce, and ½ tablespoon red chili sauce (or sweet red chili sauce or sriracha sauce).

18.Add 2 cups of water. For a thick gravy or sauce, you can add less water.

Then add the nutribarn paste. Stir the paste and then add as the flour settles down at the bottom of the bowl.

19.Simmer on medium to high flame for 3 to 4 minutes. The sauce or gravy will also begin to thicken.

20.Add salt and pepper and sugar to taste

21.Add the fried corn and add some chopped spring onions

22.Garnish with some chopped spring onions while serving. Serve Baby Corn Manchurian Gravy with veg fried rice or cumin rice or veg noodles or plain steamed rice

Watch out for this space for more amazing, yet healthy recipes.