Baby Corn Manchurian Gravy

Baby Corn Manchurian Gravy:

Ingredients:

Baby Corn – 10 to 15

Big Onion -1 (preferably white)

Capsicum - 1

Tomato -1

Ginger – 1  inch piece

Garlic – 3 cloves

Maida – 1 tsp

Ajinomotto – 2 pinch

Corn flour – 4 tsp

Red chilli powder – 1 tsp

Green chilli - 1

Chilli sauce – 1 tsp

Tomato sauce – 1 tsp

Soya sauce – 1 tsp

Oil – 6 tsp

Salt – to taste

Spring Onions – few

Coriander leaves - few

Preparation:

Cut each baby corn diagonally into two.

Chop onion, ginger, garlic, capsicum, spring onions into fine pieces.

Grind the tomato in a mixie and make puree.

Method:

Heat 6 tsp of oil in a pan. Wait till the oil turns very hot.

In a bowl mix 1 tsp of maida, 3 tsp of corn flour, salt, chilli powder, one pinch ajinomotto. Mix it with little water and make it to a thick batter.

Dip the baby corn in to batter such that its well coated and drop it carefully into oil. Drain it in a tissue paper and keep it aside.

In the same left over oil add finely chopped ginger and garlic. Now add finely chopped onion, green chilli (slit) and one pinch ajinomotto and sauté till onion turns brown.

Add finely chopped capsicum, chopped spring onions and sauté till it’s cooked. It should retain its crunch.

Reduce the heat to medium and add the tomato puree and sauté. Cook till the raw smell of tomato is gone.

Add salt and sauté. Mix 1 tsp of corn flour to little water and gradually add it to the pan.

Wait till the gravy thickens. Now add all the three sauces and sauté.

Add the deep fried baby corns and combine them.

Garnish with coriander leaves and spring onions.

Serve it hot or serve it with noodles / fried rice J