Chilli Baby Corn

Chilli Baby Corn is a simple dish in which baby corns are dipped in a batter, deep fried and tossed with some veggies and sauces, which gives it a little bit tangy little bit sweet and spicy taste. May it be a starter or a side dish, chilli baby corn is one of those dishes which never fails to satisfy your palate. Baby corn is just the immature corn plucked before it grown up fully. So baby corn is full of nutrients as its starch content is low as compared to regular sweet corns. It is full of fiber so it can help in reducing weight gain. So overall its a healthy vegetable which can be consumed in various ways. You can have baby corns in raw form as salads or you can simply stir fry it. Here I am going to share the recipe for chilli baby corn. Chilli baby corn is a easy and less time consuming dish. You can serve Chilli Baby Corn as starter to your guests or you can serve it as a side dish with fried rice or noodles. I am making it for two serving. You can adjust the ingredients according to your serving size.

Ingredients:

10-12 Baby Corns

1 small capsicum

2 small onion

2 inch ginger

1 tbsp ginger garlic paste

2 tsp soy sauce

2 tbsp ketchup

1 tsp chilli paste

2 sliced green chilli

salt as per taste

2 tbsp oil

spring onion for garnishing

For Slurry:

1 tbsp corn flour

1/2 cup water

For batter:

2 tbsp cornflour

2 tbsp maida

1/2 tbsp ginger garlic paste

1 tsp soy sauce

1/2 tsp black pepper powder

salt as per taste

Method:

Cut the baby corns into halves. Cut the capsicum and onion into quarters. Cut the ginger into small cubes.

Mix all the ingredients for batter. Add little amount of water. Make the batter semithick.

To get the evenly coated Baby Corn, make the batter first then dip it into the batter .Deep fry the Baby Corns in medium heat. Keep it aside.

Now heat the kadai. Put oil. Add the ginger garlic paste, green chilli, ginger cubes. Keep the flame high. Saute it for 2 minutes.

Now add quartered capsicum and onion. Add salt. Saute it in high flame for 2-3 minutes. Keep it little bit raw to get the crunch in every bite.

Add soy sauce, tomato ketchup and green chili sauce. You can adjust the quantity of sauces according to your taste. While adding the sauces keep the flame medium-low to avoid burning of the dish.

Add fried Baby Corn. Now make the slurry by adding cornflour and water. Add the slurry to the kadai. Turn the flame into high. Stire it for 3-5 minutes. I am making it with semi gravy. But if you want you can make it dry by adding 2 tbsp of slurry to it.

Garnish this Chilli Baby Corn with spring onion greens and white sesame seeds. Serve hot as a starter or side dish