By Moumita Paul
wash and cut the baby corn into diagonal shape or like rings. Blanch it for 5 mins in salt & water. Strain well.
Keep the baby corn in a mixing bowl, coat it well with corn flour, all purpose flour/maida, black pepper & salt.
Heat a pan with enough oil, deep fry the coated baby corns until get golden and crispy. Remove from the pan
In a mixing bowl, take tomato ketchup, red chilli sauce, chilli flakes/chilli powder, soya sauce, black pepper & salt. Mix it well to get manchurian sauce.
Heat the pan(used for frying) with little oil, sauté chopped ginger & garlic, with chopped spring onion bulbs/chopped onion.
Add cube cut onion & cube cut capsicum in the pan with short interval. Toss the veggies for 1 min.
Add the sauce mix in the pan, mix it well with veggies, add finely sliced green chillies & toss well. Add little sugar to balance the tanginess of the sauce.
Mix cornflour with water & make it lump free, add it to the pan for making the gravy of manchurian.
Once the gravy starts boiling, add the fried baby corn to the gravy, mix well. Stir or toss the baby corn for 30 secs into the gravy & turn off the heat.
Lastly sprinkle chopped spring onion to the gravy and mix it well & dry crispy baby corn manchurian is ready to serve.