indo chinese chilli baby corn gravy

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Chilli Baby corn gravy recipe with step by step photos – as the name suggest this Indo Chinese baby corn recipe is a gravy version… Meaning it has a sauce and is not a dry version.

chilli baby corn gravy

Whilst the dry version of chilli baby corn makes for a good starter snack, this gravy version can be had as a main course along with some steamed rice, veg fried rice or steamed noodles or veg chow mein noodles.

This baby corn chilli gravy recipe is spicy and the heat depends on the kind of green chillies you use. For a lesser hot dish, you can use chillies which are mild. I have used green chillies which were medium hot. I personally prefer Indo Chinese food to be little bit on the spicier side.

You can serve chilli baby corn gravy with schezwan fried rice or schezwan noodles. We even have it with steamed rice or chappati or bread.

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chinese baby corn chilli gravy

chinese baby corn chilli gravy

4 from 1 vote
Baby corn chilli gravy recipe is an indo Chinese version of a spicy baby corn chilli in a gravy or sauce.
Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins

Cuisine Indo Chinese
Course: Main Course

Servings 3 to 4
Units

Ingredients

for pan frying the bay corn

  • 15 to 18 baby corn
  • ¼ cup all purpose flour
  • ¼ cup corn starch (corn flour)
  • 2.5 to 3 tablespoon water
  • salt and black pepper as required
  • 3 tablespoon oil for pan frying

for chilli baby corn gravy

  • 1 small to medium capsicum, sliced thinly (green bell pepper or shimla mirch)
  • 3 medium hot green chilies or 1-2 bird's eye chilies - slit
  • 1 medium onion or 3-4 small to medium spring onions - finely chopped
  • ½ tablespoon finely chopped garlic
  • ½ tablespoon finely chopped ginger
  • ½ tablespoon finely chopped celery optional
  • 1.5 tablespoon naturally fermented soy sauce or as required
  • 2 cups veg stock or water
  • 1 tablespoon corn starch/corn flour+ 2 tablespoon water made into a smooth paste
  • 1 to 1.5 tablespoon oil
  • 1 teaspoon sugar or as required
  • ½ teaspoon apple cider vinegar or white vinegar (optional)
  • salt as required
  • black pepper as required

Instructions

pan frying baby corn

  • Rinse the baby corn first in running water. Then either vertically slice the baby corn or keep them whole if they are small.
  • Prepare the batter with corn starch, all purpose flour/maida, salt, black pepper and water. Keep aside.
  • Heat 3 tbsp oil in a frying pan till the oil is medium hot.
  • Dip each baby corn slice into the batter and coat it well. Slid it in the medium hot oil.
  • Similarly dip the remaining slices and coat them well and slid them one by one in the oil.
  • Pan fry till the baby corn gets browned from the sides and edges and become crisp.
  • Drain on paper towels. Fry the remaining baby corn slices in batches this way.

making chinese chilli baby corn gravy

  • In the same pan, add 1 to 1.5 tbsp more oil.
  • Bring the flame to medium or high and when the oil becomes hot, add the onions, garlic and ginger. Stir fry for about 2 minutes.
  • Then add the green chilies. Stir fry for about a minute. Add the capsicum & celery and stir fry for 2 minutes.
  • Reduce the flame and add soy sauce. Stir and then add water, sugar, salt, pepper.
  • Increase the flame and allow the sauce to come to a boil.
  • Dissolve the 1 tbsp corn starch in 2 tbsp water to a smooth paste. Keep this corn starch paste aside.
  • Reduce the flame & add the corn starch paste stirring while adding it. Keep on stirring so that no lumps are formed.
  • Add the fried baby corn and simmer on a low to medium flame for 2-3 minutes till the sauce thickens.
  • Add the vinegar and simmer for some half a minute.
  • Check the taste and add more salt, sugar, black pepper or soy sauce if required. Switch off the flame.
  • Serve chili baby corn hot with some fried rice or plain rice or veg noodles.

Notes

Be careful while adding salt as the soy sauce already has some salt in it.

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How to make Indo Chinese chilli baby corn gravy

1. Either vertically slice the baby corn or keep them whole if they are small.

baby corn for chilli baby corn recipe

2. Prepare the batter with corn starch, all purpose flour/maida, salt, black pepper and water. Dip each baby corn slice into the batter and coat it well.

dip baby corn in batter for chilli baby corn gravy recipe

3. Then pan fry these batter coated slices in medium hot oil.

fry baby corn for chilli baby corn recipe

4. Pan fry them till they become golden from the sides and crisp.

fry baby corn slices for chilli baby corn recipe

5. Drain the fried baby corn on paper towels to remove excess oil.

fried baby corn for chilli baby corn gravy recipe

6. In the same pan, add some more 1 to 1.5 tbsp oil. bring the flame to medium or high and let the oil become hot. Add the onions, garlic and ginger stir fry for about 2 minutes.

making chilli baby corn gravy recipe

8. then add the green chilies. stir fry for about a minute.

frying onions for baby corn gravy recipe

9. add the capsicum/green bell pepper and stir fry for 2 minutes.

preparing baby corn chilli recipe

10. reduce the flame and then add soy sauce.

preparing baby corn chilli recipe

11. stir and then add water, sugar, salt, pepper.

preparing baby corn chilli gravy recipe

12. increase the flame and allow the sauce to come to a boil. reduce the flame & add corn starch paste stirring while adding it. keep on stirring so that no lumps are formed.

add soy sauce to baby corn chilli gravy recipe

13. add the fried baby corn and simmer on a low to medium flame for 2 to 3 minutes till the sauce thickens.

preparing baby corn chilli gravy recipe

14. add the vinegar and simmer for half a minute.

add vinegar to baby corn chilli recipe

15. Serve baby corn chilli hot plain or garnished with spring onion greens. You can serve it with hakka noodles or corn fried rice or veg noodles or steamed noodles. you can even have it with steamed rice or rotis or bread.

baby corn chilli recipe, baby corn chilli gravy recipe

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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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4 Comments

  1. Hi,
    Very nice receipe.it came out well.but only one problem. the sauce was not that thick . The problem was tht I didn’t find corn starch anywhere here. can u please suggest me as to where I will get corn starch in blr?. .im neither finding it in any shop nor could I get it online.so, please suggest me an alternative. ..waiting for ur reply.

    1. the gravy thickens due to the corn starch. corn starch is called as corn flour in india 🙂 its a white flour and is used for thickening soups and sauces. you will be able to get it easily in bangalore. there are many brands like rex, crown etc. if you ask the shop keepers, corn flour they will know it.

  2. Excellent, tried acouple of recipes cameout real good.keep up the “GOOD WORK”.4 stars