Dry Chilli Baby Corn (Indo-Chinese Stir-Fry)
Dry Chilli Baby Corn is a popular Indo-Chinese fusion appetiser — baby corn pieces lightly batter-coated in cornflour, deep-fried, then stir-fried with onion, green bell pepper, ginger, garlic, green chillies in a sweet-spicy Indo-Chinese sauce (soy sauce, ketchup, vinegar). A crispy-juicy starter served as snack at Indian restaurants.
Ingredients
- Baby Corn — 350 g (chopped)
- Vinegar (White) — 1 tsp (whole)
- Garlic — 3 piece (chopped)
- Sunflower Oil (optional) (whole)
- Tomato Ketchup — 1 tbsp (whole)
- onion — 2 piece (chopped)
- Ginger — 1 piece (chopped)
- Soy Sauce — 2 tsp (whole)
- corn flour — 1 tbsp (ground)
- green chillies — 2 piece (chopped)
- green bell pepper — 1 piece (chopped)
Method
- To begin making the Dry Chilli Baby Corn Recipe, first get all the ingredients ready and keep them aside.Combine all the ingredients for the sauce mixture and keep aside.Heat oil in a wok, add the ginger, garlic, green chili, onion, bell pepper and the baby corn.
- Sprinkle some salt and stir fry the baby corn until cooked through, but yet slightly crisp.Once done, add the prepared chilli sauce mixture into the baby corn stir fry.
- Stir to combine all the ingredients and cook until the sauce gets well coated to the baby corn.Once done and the sauce has thickened and coated the baby corn well, check the salt and spices and adjust to suit your taste.
- Once done, turn off the heat, transfer to a serving bowl and serve.Serve the Dry Chilli Baby Corn as an appetizer for parties or even as a side dish in its semi gravy form with Hakka Noodles.
Common questions
- Dry Chilli Baby Corn (Indo-Chinese Stir-Fry) ko English mein kya kehte hain?
- सूखी मिर्च बेबी कॉर्न (इंडो-चाइनीज स्टिर-फ्राई) ko English mein Dry Chilli Baby Corn (Indo-Chinese Stir-Fry) likhte hain.
- Ek plate Dry Chilli Baby Corn (Indo-Chinese Stir-Fry) mein kitni calories hoti hain?
- 77 kcal per plate.
- Kitna time lagta hai?
- 40 min lagta hai — 15 min taiyari, 25 min pakana.