Today I prepared this tasty chilli baby corn for lunch. The dish goes well with rice, rotis, et all. Here is my recipe.
Ingredients :
- Baby corn - 1 cup (Blanched and cut)
- Spring onions whites - 1 cup
- Spring onion greens - 1/2 cup (for dressing)
- Green Bell Pepper - 1 no. (cut lengthwise)
- Tomato Puree - 1 tbsp
- Thai Sweet Chilli sauce - 1 tbsp
- Ginger garlic paste - 1 tbsp
- Soy Sauce (light) - 1 tsp
- Vinegar - 1 tsp
- Tomato sauce - 1 cup
- Salt - to taste
- Oil - 1/2 cup and 2 tbsp
- Gram Flour - 2 tbsp
- Red chilli pwd - 1 tsp
- Salt - to taste
- Water - as needed
Method:
- In a bowl, prepare a thick batter with the ingredients given under For the Marinade section. Dip the cut baby corns and allow the marinade to get coated well.
- Heat 1/2 cup of oil in a pan and shallow fry the baby corn and keep them aside.
- Heat the remaining oil in the pan. Add the spring onion whites and saute it for a few seconds.
- Add ginger garlic paste and saute until the raw smell goes off. At this point add the cut bell peppers and stir fry them
- Now add tomato puree, tomato sauce, soy sauce, vinegar and the Thai sweet chilli sauce. Add the shallow fried baby corn and stir fry it until the baby corns get coated with the sauces nicely.
- Add salt and some water for a gravy consistency and cook on a low flame for a few minutes until all the ingredients are nicely cooked.
- Remove from flame and serve it hot.
P.S : It has a sweet, tangy, spicy taste. In case of non availability of Thai sweet chilli sauce, chilli sauce and sugar can be used as replacements.
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