Baby corn Manchurian

Ingredients:

Baby Corn  10 -12 pieces

Corn flour - 1/4cup

All-purpose flour - 2tbs

Redchilli powder - 2tbs

Carrot - 1 (cut in chips size)

Capsicum - 1/2

Onion - 1 Large

Green chilies - 6-7

Ginger-garlic paste - 1tbs

Tomato sauce - 2tbs

Soy sauce - 1 tbs

Salt - to taste

Oil - for deep fry

Spring onion - optional

Coriander leaves - for garnishing.

Water

Method:

1. Mix corn flour, all-purpose flour, 1tbs redchilli powder, 1/2 tbs ginger-garlic paste,salt & water with the consistency as pokada batter.

 2. Dip baby corn in the batter and deep fry them in medium heat until golden brown. Keep them in kitchen towel to remove excess oil.

 3. Dice carrot, capsicum & slice onion and green chili.

 4. In a pan heat 2-3 tbs of oil, add onion and saute it. Now add remaining ginger-garlic paste and mix well.

 5. Include chillies, carrot, capsicum and cook for 4-5 mins. Now add soya sauce, tomato sauce and salt. (Do remember both the sauce does have salt in them)

 6. Mix everything well and cook for another 2-3 minutes. If you have spring onion, chop then and add now.

7. Now add the fried baby corn in the veggie mixture, combine everything. Garnish with coriander leaves and server hot.