Well i know i know it's festive season and you may be wondering as to why am i posting something which is out of sync ;) This was a long time pending recipe which had stored in my folder.. thought why not post non traditional.
Serves 4
1. Finely chop spring onion green separately and onions separately.
2. Also finely chop off tomatoes,garlic,ginger. green chilly, green capsicum.
3. Peel off the outer husks and hair of the baby corn.
4. Take the baby corn slit them into two halves and cut them into two to three parts.
5. Grind 1 tbs of garlic,ginger and green chilly sauce in a blender to make a paste.
6. In a bowl add maidha,cornflour, paste that was ground, salt needed for the batter, 1 tbs soya sauce.
7. Add enough water to make a thick consistency batter.
8. Meanwhile, heat oil in a fry pan so as to fry the corns.
9. Dip each portion of baby corn into batter slide in one by one into the hot oil.
10. Remember do not drop in the coated baby corn before the oil gets heated up well otherwise it would get soggy and oily.
11. Fry all the baby corns after coating into the batter. Drain them and put on a tissue paper.
12. For the gravy : Add the 2 tbs of hot oil in a pan.
13. Add in the remaining garlic chopped, only onions and saute well.
14. Once the onion turns transparent add in the green chilly, capsicum and tomato.
15. Saute well and add the remaining soya sauce.
16. Add in the tomato sauce and salt.
17. Add in the greens of spring onions and saute again for a minute.
18. Pour in sufficient amount water. remember this is a dry gravy and not liquid
19. If, you have the remaining batter add 1 tbs of it into the gravy.
20. Lower the flame and stir well and add in the deep fried baby corns.
21. Coat them well in the gravy.
Garnish with green coriander.
Serve hot as a starter or as an side dish for any bread variety.
Serves 4
- 10 - Baby Corn
- 2 tbs - Maidha
- 2 tbs - Cornflour
- 3 tbs - Soya Sauce
- 1 tbs - Red chilly/Green chilly Sauce
- 5 tbs - Tomato sauce
- 1 tbs - Red chilly flakes
- 4 pods - Garlic
- 1 inch - Ginger
- 1 - Green chilly
- 3 - Spring onion with strands
- 2 - Big red tomatoes
- 1 - Green capsicum
- 2tbs - Oil to saute
- Oil to deep fry
- Salt ( for both the batter and gravy)
- 200 ml - Water
1. Finely chop spring onion green separately and onions separately.
2. Also finely chop off tomatoes,garlic,ginger. green chilly, green capsicum.
3. Peel off the outer husks and hair of the baby corn.
4. Take the baby corn slit them into two halves and cut them into two to three parts.
5. Grind 1 tbs of garlic,ginger and green chilly sauce in a blender to make a paste.
6. In a bowl add maidha,cornflour, paste that was ground, salt needed for the batter, 1 tbs soya sauce.
7. Add enough water to make a thick consistency batter.
8. Meanwhile, heat oil in a fry pan so as to fry the corns.
9. Dip each portion of baby corn into batter slide in one by one into the hot oil.
10. Remember do not drop in the coated baby corn before the oil gets heated up well otherwise it would get soggy and oily.
11. Fry all the baby corns after coating into the batter. Drain them and put on a tissue paper.
12. For the gravy : Add the 2 tbs of hot oil in a pan.
13. Add in the remaining garlic chopped, only onions and saute well.
14. Once the onion turns transparent add in the green chilly, capsicum and tomato.
15. Saute well and add the remaining soya sauce.
16. Add in the tomato sauce and salt.
17. Add in the greens of spring onions and saute again for a minute.
18. Pour in sufficient amount water. remember this is a dry gravy and not liquid
19. If, you have the remaining batter add 1 tbs of it into the gravy.
20. Lower the flame and stir well and add in the deep fried baby corns.
21. Coat them well in the gravy.
Garnish with green coriander.
Serve hot as a starter or as an side dish for any bread variety.
