Corn Manchurian
Neha is a big fan of all types of Indian Chinese dishes. Though I enjoy to make those, honestly speaking I don’t like any of those. I am a hard core desi in terms of food, infact in terms of everything. But I do try out many such recipes at home. One amongst them is these dry chilli corn or corn Manchurian. It’s simply perfect as a starter or as an accompaniment with veg
fried rice or Hakka noodles. So please do try it.
Idea you make it entirely with fresh baby corns. But since I had only few baby corns with me, I have added an entire fresh corn kernels too. As always I would love to hear your feedback. For more such recipes, you can click here.
Ingredients:
- Corn 1
- Baby corn 8-10
- Salt to taste
- Sugar a pinch
- Soy sauce a tbsp
- Turmeric powder a pinch
- Red chili powder 1 tsp
- Garlic cloves 3-4
- Ginger 1 inch piece
- Spring onion greens 4-5 sprigs
- Onion 1 medium
- Capsicum 1
- Tomato sauce 1-2 tbsp
- Cornflour 1 tsp
- Refined oil 1 tbsp
Method:
- Separate the corn kernels from the corn and cook it with little salt for five minutes. Drain and keep aside.
- Remove the skin of the baby corn, slice each into 4 long pieces and add it to the cooked corn.
- Chop the ginger and garlic finely. Cut the onion, green capsicum and red bell pepper into cubes. Chop the spring onion greens very finely.
- Add salt, turmeric powder, half of the chopped ginger and garlic, red chili powder to the corn and mix well.
- Heat some oil and stir fry these corn for few minutes till it’s golden.
- Now, heat the remaining oil in an iron wok and add the remaining ginger and garlic.
- Add the onion and capsicum cubes and cook on high flame for 2-3 minutes.
- Add the corn and baby corn and cook for 3-4 minutes.
- Now add the tomato sauce and sprinkle some sugar.
- Make a slurry with the cornflour and 1-2 tablespoon of water and add it to the corn mixture.
- After one boil, garnish with finely chopped spring onion greens.
- Serve hot with vegetable fried rice or Hakka noodles or simply enjoy it as a starter.
