Chilli Baby Corn ~ Gravy Version

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Remember the chicken fried rice recipe that I posted some time back. Well this chilli baby corn was served as side with the fried rice. Both were not a striking combo, it would have been if it was chicken manchurian but that does not mean that the chilli baby corn was less by flavor. The dish was hot, saucy and so good. I made this gravy style but you can skip adding the water and make it dry. It makes a great accompaniment for naans, rotis or even chapathis.

One tip that I want to share is serve the dish immediately i.e., as soon as you add the fried baby corn to the prepared sauce. Allow it to rest for sometime and the corn loses that crispiness and starts getting soggy. Or else prepare the sauce, fry the baby corns and donot mix them. Just before serving, give it a stir, coat the baby corn pieces with the sauce and then serve.

As for this tip I got to know it the hard way. I made the dish, allowed it to rest for sometime and then gave it a quick re-heat and then served it. Thats why the baby corns look soggy and plump. Tastewise there was no difference, but visually the dish was a tad bit less appealing.

~*What U Need*~ Baby corn - 15 Turmeric powder - 1/4 tsp Salt - 1 tbsp For Chilli Sauce Garlic - 6, finely chopped Ginger – 1" piece, finely chopped Chopped onions - 1/4 cup Capsicum, bite sized - 1/2 cup Chilli Powder – 1 tsp Green chilli - 2 or 3 Chilli sauce - 1 tbsp Soy sauce - 1 tsp Tomato sauce - 1 tsp Cornflour - 1 tsp, dissolved in water Red Food color – a pinch (Optional) Oil - tbsp + for deep frying For Batter: All Purpose Flour / Maida – 1/2 cup Corn flour – 2 tbsp Soya Sauce – 1 tsp Chilli Powder - 1 tsp Salt to taste Water - 1/2 cup

How I made it:
Cut the baby corn to bite sized pieces. Boil water in a pan, add turmeric powder and salt. Now add baby corn and parboil it. Drain and set aside. Heat oil for deep frying. Mix up the ingredients under batter list to a smooth paste. Dip the baby corn in the mixture till evenly coated. Fry till golden brown, drain and set aside.

Heat 1 tbsp of oil in a kadai, add ginger, garlic and green chilli and fry for 1 min. Add onion and saute till glossy or 2 mins. Add ginger, garlic and green chilli and fry for 1 min. Add soy sauce, tomato sauce, chilli powder and chilli sauce. Mix well.

Add water and then add the cornflour slurry and cook in high flame till glossy. Add the fried baby corn, capsicum cubes and mix till evenly coated. Garnish with finely chopped spring onion or coriander leaves and serve immediately.

Serve hot with fried rice or any pulao varieties.

** My Notes:
** I skipped the green chilli as we are not that much into spiciness.
** U can skip the water and make this a semi-dry version.
** I skipped the red food color too and hence the mild color.

So thats it Folks...
With Love,

Signs off!!!

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