Method:
Wash the baby corn and cut them into medium size pieces. In a pan add water and add little salt. Put the baby corn into this and cook for 5 to 7 minutes, till the become little tender. This process makes the baby corn to absorb the manchurian gravy and makes the dish juicy. Take this out from water and drain the water. Pat dry this.
Make the batter with the ingredients given under the heading”for the batter”. I made a batter which is bit thin. As i like it in that way , i made it. If you want a bit thicker one and want the nice coating of batter on the baby corn, adjust the water accordingly. Dip the baby corns in the batter.
Heat oil for deep frying. Put the dipped baby corn in oil one by one. Do not put too much at a time. Deep fry them till golden brown. Drain the excess water in a kitchen tissue.
Now let’s move on to make the gravy. finely chop the ginger, garlic and slit the green chilly. In a pan add oil and add the chopped ginger, garlic,spring onion whites and green chilly. saute for few minutes. Once done, add in the water and soya sauce.
Mix the cornflour in little water to a thin paste(without any lumps) and add to the water. the gravy will start thickening. Keep the flame low. Add the black pepper powder.
Add in the deep fried baby corn and mix well. Add the cubed bell pepper too and cook for 2 minutes. Garnish with spring onion greens before serving.
Serve hot with fried rice or hakka noodles.
Notes: Shobha
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