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


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


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.