Batter preparation: Slice the baby corn into medium sized pieces.
Add the cup of corn flour, salt, 1 tbsp of ginger-garlic paste and the chilli powder.
Add water enough to make a very thick batter, mixing the baby corn with it.
Put oil in a heated pan and deep fry the batter-coated baby corn.
Drain excess oil and keep the fried corn aside.
Heat some oil in a pan.
Add the chopped green chillies, and onions. Now add the capsicum.
Add the remaining ginger-garlic paste. Fry for 1-2 minutes.
Add, the soy sauce, chilli sauce, tomato sauce and saute for a few seconds.
Now add the Chinese salt, normal salt, pepper and mix well.
Then add the fried baby corn. Stir well.
Now mix less than 1/4 cup of water with Manchurian masala, add it to the Manchurian gravy.
Mix it well and allow the gravy to become a little thick.
Now add the chopped spring onions and stir again for 1-2 minutes on low flame.
Serve hot with fried rice or noodles.
Note: The batter should neither be too thick nor too thin, but sufficient enough to cover the baby corn pieces smoothly. You can also use maida in place of corn flour but corn flour makes it more crisp.
Bawarchi of the Week
Chitra Ramachandran is a very talented home cook who is enthusiastic about South Indian Vegetarian cooking styles.