½teaspoonblack pepper powderor crushed black pepper
wateras required
saltas required
oilas required for shallow frying the babycorn
For Sauce
2small spring onions,chopped - reserve some greens for garnishing
1small onion,finely chopped
1green chili,finely chopped
½inchginger,finely chopped
4 to 5medium garlic cloves,finely chopped
1small capsicum(green bell pepper), julienned or chopped, optional
1tablespoonsoy sauce
1tablespoontomato sauce
½teaspoonblack pepper powderor crushed black pepper
½teaspoonred chilli powder
½tablespoonfinely chopped celery- optional
2tablespoonssunflower oil or sesame oil
salt and sugaras required
Instructions
Making Batter
Rinse the baby corn in water.
Chop them if they are slightly big.
In a bowl mix all the dry ingredients listed under the batter ingredients except for baby corn and oil.
Add water and make a thick batter.
Dip the baby corn in the batter and coat them evenly.
Shallow fry the baby corn till they are golden brown and crisp.
Making Baby Corn Manchurian Dry
Heat oil in a wok or kadai.
Add the spring onions and stir fry till they become translucent.
Add the ginger, garlic, green chilies and celery. Stir fry for 4 to 5 seconds. If using capsicum, then add at this step and stir fry for a couple of minutes. The capsicum need to be half-done.
Now add the soy sauce & tomato sauce. stir and mix well.
Add the fried baby corn.
Stir and season with salt, sugar, pepper & red chilli powder.
Stir again till the sauce coats the baby corn evenly.
Serve dry baby corn manchurian hot garnished with spring onion greens.
Notes
Please note I have not added any capsicum to the manchurian as I did not have them. The amount of sauces and spice powders can be adjusted.