Baby Corn Manchurian Delight

Name: Baby Corn Manchurian Delight
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Contemporary Global Halal Fusion
Ingredients: 15 baby corn; 15 tsp cornflour; 5 tsp rice flour; 2 tsp ginger-garlic paste; 2 medium onions; 4 green chilies; 2 garlic cloves; tomato sauce; 1 tsp chili-garlic sauce; oil; 2 tbsp cashew peanut powder; 2 tbsp fresh coriander leaves; 1 tsp halal-certified soya sauce; salt

Corn, green chilies and coriander come together in this side dish, fragrant with ginger and chilli and deep-fried until golden. Finish with coriander leaves and cashew-peanut powder.

1 hr · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 20 min · Cook 40 min · 60 min total
Difficulty: medium

1
Parboil the baby corns in a little salted water. Put corn flour, rice flour, tomato sauce, ginger-garlic paste, a little salt and the parboiled baby corns in a bowl. Mix well.
2
Heat oil in a wok. Deep fry the baby corns in it. Remove from pan and drain out excess oil on clean kitchen paper towels.
3
Pour 3 tbsp oil in a pan. Add onions, green chillies and garlic to it. Sauté until golden brown.
4
Add the deep-fried baby corns, tomato sauce, soya sauce, chilli-garlic sauce and salt to it.
5
Sauté for 10 minutes on medium heat. Garnish with coriander leaves and cashew-peanut powder. Serve!
10 min