chinese baby corn chilli gravy
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4 from 1 vote

chinese baby corn chilli gravy

Baby corn chilli gravy recipe - an indo Chinese version of a spicy baby corn chilli in a gravy or sauce.
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Course: main course
Cuisine: indo chinese
Servings: 3 to 4
Author: Dassana Amit

Ingredients

for pan frying the bay corn

  • 15 to 18 baby corn
  • ¼ cup all purpose flour (maida)
  • 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 (lahsun)
  • ½ tablespoon finely chopped ginger (adrak)
  • 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.