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.
for pan frying the bay corn
15 to 18
all purpose flour
2.5 to 3
salt and black pepper as required
oil for pan frying
for chilli baby corn gravy
small to medium capsicum,
sliced thinly (green bell pepper or shimla mirch)
medium hot green chilies
or 1-2 bird's eye chilies - slit
or 3-4 small to medium spring onions - finely chopped
finely chopped garlic
finely chopped ginger
finely chopped celery
naturally fermented soy sauce
or as required
corn starch/corn flour+ 2 tablespoon water made into a smooth paste
1 to 1.5
sugar or as required
apple cider vinegar
or white vinegar (optional)
salt as required
black pepper as required
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.
Be careful while adding salt as the soy sauce already has some salt in it.
full recipe -