Chilli Baby Corn
Nutrition Info. (per serving)
- Refined Oil 2 teaspoons
- Dark Soy Sauce 1 teaspoon
- Corn Flour 1 tablespoon
- Atta 3 tablespoons
- Red Dry Chilli Bydagi 6 pieces
- Salt 1 teaspoon
- Sesame White (til) 0.5 teaspoons
- Jaggery Powder 1 teaspoon
Fruits & Vegetables
- Ginger 1 teaspoon
- Baby Corn Peeled 200 g
- Capsicum Green-regular 1 unit
- Onion 1 unit
- Spring Onion 6 g
- Capsicum Red-regular 0.5 unit
- Pepper 0.5 teaspoons
- Garlic 5 pieces
- Green Chillies 3 units
- Water 0.5 cups
- Lemon Juice 0.5 teaspoons
1Fine chop the onion, garlic, ginger, spring onions and green chilli. Wash and cut the baby corn into 1 inch diagonally cut pieces. Cut the green capsicum and red bell pepper into thin long strips. Set aside.
2In a mixing bowl add salt, black pepper crushed, 2 tablespoon whole wheat flour, corn flour and enough water to combine all the ingredients. Add baby corn and mix to evenly coat.
3Heat a pan and grease with oil. Add the babycorn and cook till it turns crispy.
4Soak the dry red chilli in warm water for 15 minutes and drain the water. Blend to make a fine paste.
5Heat oil in a pan or wok. Add chopped onions, garlic, ginger and saute for a few seconds. Then add green chilli, chilli paste. Add some water and simmer. Add lemon juice, soy sauce, jaggery powder, pinch of black pepper and salt. Mix it well. Check seasoning. The sauce should be of coating consistency.
6Add thin cut capsicum and red bell pepper along with baby corn. Toss it over high heat to combine. Check seasoning.
7Place in the appropriate plate and garnish with chopped spring onion and sesame seeds. Serve hot.