Ingredients

• 1/4 kg - baby corn, cut into one inch pieces
• 2 - small onions, quartered (optional)
• 6 to 7 tbsp -s spring onion whites
• 3 to 4 tbsp - spring onion greens
• 1 tbsp - chopped garlic
• 1 tbsp - chopped ginger
• 2 tsp - soya sauce
• 2 tsp - vinegar
• 1 tbsp - corn flour
• 5 tbsp - water
• 1/2 tbsp - brown sugar
• 1 - large green capsicum, cut into thin slices
• 1.5 tbsp - tomato sauce
• 1 tsp - green chilli paste
• Salt to taste
• 2 tbsp - oil
• For marinade:
• Large pinch of black pepper powder
• 1/4 tsp - ginger-garlic paste
• Salt to taste
• 1 tbsp - corn flour + few tbsp water

How to Make Crispy Chilli Baby Corn

• Blend all the ingredients for the marinade and marinate the baby corn for 10 mins.
• Heat 2 tbsps oil in a flat pan. Add the baby corn pieces and shallow fry till brown. Flip and cook the other side. Keep aside.
• Heat some more oil in a heavy-bottomed vessel. Add chopped ginger and garlic and saute on high flame for about 30 secs.
• Add the chopped spring onion whites and quartered onions. Saute for 2-3 mins.
• Add sliced capsicum and stir fry on high flame for 3 mins.
• Add green chilli paste, tomato paste, soy sauce, vinegar, sugar and combine.
• Add the sauteed baby corn and toss for a min on high flame.
• Add 1/4 cup water, the brown sugar and adjust salt if necessary.
• Add the corn flour water and combine on high flame, tossing the contents for 3 mins.
• Add chopped spring onion greens and combine.
• Garnish with more spring onion greens.
• Serve hot.