In another pan heat 2 tablespoons oil (sesame or peanut or sunflower oil). Then add 1 teaspoon finely chopped ginger, 2 teaspoons finely chopped garlic and 1 teaspoon finely chopped green chilies.
Saute for one minute on a low flame or till the raw aroma of both ginger and garlic goes away.
Next add ⅓ cup chopped spring onions.
Stir fry on medium to high flame for 1 minute.
Then add ¼ cup finely chopped capsicum (green bell pepper). mix very well.
Stir fry on medium to high flame for 2 minutes.
Reduce the flame and then add 2 tablespoons tomato ketchup, 1 tablespoon soy sauce,
½ tablespoon red chili sauce or sweet red chili sauce or sriracha sauce. Mix very well.
Add 2 cups water. For a thick gravy or sauce you can add less water. Mix well and simmer on a medium to high flame.
Let the water come to a boil.
Reduce the flame. Then add the corn starch paste. Stir the paste and then add. As the corn starch settles down at the bottom of the bowl.
As soon as you add corn starch paste mix very well. In case you see lumps, then using a wired whisk stir and mix. Stirring with wired whisk helps in breaking the lumps.
Simmer on medium to high flame for 3 to 4 minutes. The sauce or gravy will also begin to thicken.
Then add salt as per taste,
¼ teaspoon black pepper powder and ½ teaspoon sugar.
Mix very well. Check the taste and add more salt, pepper, sugar or any of the sauces if required.
Add the fried baby corn and mix again.
Switch off the flame and add ¼ cup chopped spring onion greens.
Lastly add ½ teaspoon rice vinegar or white vinegar or apple cider vinegar. Mix well.
Garnish the gravy with some chopped spring onions while serving.
Serve with veg fried rice, burnt garlic fried rice, veg noodles or plain steamed rice. You can also serve with chapatis or phulkas.