Baby corn -12
All purpose flour/maida -1 1/2 tbsp
Cornflour -2 tbsp
Chilli powder -3/4 tsp
Ginger garlic paste -1/2 tsp
Salt to taste
For the Sauce
Oil -2 tbsp
Garlic - 4 cloves
Onion -3/4 cup
Green chilli -1
Capsicum -1 medium size
Spring onion greens -2 tbsp chopped
soya sauce -2-3 tsp
Chilli Garlic sauce -2 tsp
Cornflour -1 tbsp (mix with 1/4 cup of water)
Pepper powder to taste
Salt to taste
Spring onion greens
1.Clean and cut the baby corn into 3-4 pieces. Finely chop green chillies, garlic, capsicum and onions.Bring water to rolling boil. Add baby corn, salt needed, switch off the flame and keep it covered for 10 minutes.
2.Drain the water completely, add cornflour, maida, salt, (remember we have added salt to baby corn while par boiling it, so add accordingly) chilli powder, ginger garlic paste to the baby corn and mix it well. Let it sit or marinate for 15 minutes.
3.After 15-20 minutes, heat oil and deep fry the baby corns. Remove from oil with a slotted ladle and place it on a colander or paper towel to drain excess oil.Heat oil in a pan, add finely chopped garlic and saute for a few seconds.Then add onions, green chilli, salt needed and saute until onions turn transparent.
4.Then add capsicum, spring onion greens and cook for a few more minutes on high flame stirring continuously.Add soya sauce, chilli garlic sauce, pepper powder and cook on high flame for 2-3 seconds. Sauces can be added more or less to suit your taste. If you want dry manchurian, add the baby corn and mix well until it is well coated with the sauce. This is a dry baby corn manchurian.
5.If you want Baby Corn Manchurian Gravy,Add a cup of water and bring it to boil.Mix cornflour with 1/4 cup of water and add to the gravy.When it starts to thicken (it will become glossy), add the fried baby corn and cook for a few more seconds until the baby corn is well coated with the sauce.