Does your child have a favourite vegetable ? My sons at the moment is baby corn – so of course we have to try lots of different recipes using it. So when I came across a new recipe that I could try – I had to give it a go. This dish has just the right amount of spice and balance of flavours.
15-16 baby corn, each cut diagonally into two
1 1/2 tbsps all-purpose flour
1 tbsp cornflour
1 tsp rice flour
1 tsp ginger-garlic-green chilli paste
few tbsps water
salt to taste
1 1/2 tbsps oil
1/4 cup spring onions, finely chopped,
1 capsicum, finely sliced
1/2 tbsp finely minced garlic
1/2 tsp finely minced ginger
1-2 finely chopped green chillis
1/2 tsp red chilli pwd
2 tsp soya sauce
6 tbsp chilli sauce
2 tbsps tomato sauce
1 tbsp cornflour
1 tbsp finely chopped coriander leaves
Heat oil for deep frying in a heavy bottomed vessel.
In a bowl, combine plain flour, cornflour, rice flour, salt, ginger-garlic-green chilli paste and water to make a thick paste. Dip the washed and dried baby corn into the batter such that its well coated. Deep fry on medium heat till the baby corn is almost cooked and it turns golden brown. Remove onto absorbent paper and keep aside.
Heat oil in a large wok and once the oil is hot, add the chopped capsicum and onion with garlic and stir fry for a few seconds. Add the green chillis and ginger and stir fry for a few seconds more.
Add the whites of spring onions and stir fry on high for 3-4 mins, constantly tossing them.
Reduce to medium heat and add the soya sauce, tomato ketchup and chilli sauce. Combine well and cook for 2 minutes. Add cornflour mixed in 1/4 cup of water and cook till sauce thickens.
Add the deep fried baby corn and toss on high flame for a couple of minutes till the sauce coats the corn and its all heated through. Garnish with the chopped spring onion greens and coriander leaves. Serve with rice.