Baby corn Manchurian is an excellent starter and our favourite recipe for fried rice. Though its indo Chinese appetizer today I made it more of Indian style adding our spices and mint leaves. I tasted the same even without soya sauce, capsicum and spring onions. This crispy crunchy version of baby corn tasted heavenly with steamed rice.
- Baby corn – 12
- Corn flour – 2 tsp
- Besan – 1 tsp
- Ginger garlic paste – 1 tsp
- Red chilli powder – 1 tsp
- Salt – as required
- Oil – for deep frying
- Onions – 2
- Green chilli – 2
- Mint leaves – 6
- Tomato sauce – 3 tsp
- Sambar powder – 1 tsp
1.Wash baby corns and chop into small pieces.
2.Put baby corn pieces into a bowl and add corn flour, besan, red chilli powder, ginger garlic paste, salt into it.
3.Sprinkle little water and marinate it for 5 minutes.
4.Heat oil in a wide pan and deep fry baby corn till it turns golden brown.
5.Drain in tissue paper and keep aside. Heat oil in a pan add chopped onions and green chillies. Saute till it turns colour.
6.Add tomato sauce, sambar powder, salt and fry for a minute. Add baby corns and mint leaves and mix well.
7.Keep in low flame and stir for few minutes.
8.Garnish with coriander leaves and serve hot with rice or noodles.
- The baby corn is not required to be cooked before preparing as we are deep frying in oil.
- Pepper can be added instead of sambar powder.