Chilli baby corn

Chilli baby corn is a popular vegan Indo-Chinese starter. It's easy to make, yet tastes amazing. It can also be served as a side dish with rice or noodles

Course Appetizer, Side Dish, Snack

Cuisine Indo-Chinese

Keyword babycorn, indochinese, starter, Vegan, vegetarian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings people

Calories 266kcal

Author Vandana Chauhan

Ingredients

Ingredients for frying baby corns

20 baby corns
2 tbsp corn flour
2 tbsp all purpose flour
1/2 teaspoon black pepper powder
1/2 teaspoon red chilli powder
1.5 teaspoons garlic powder
1.5 teaspoons ginger powder
Salt as per taste
Oil for frying baby corns

Ingredients for sauce

1 red onion diced into bite size pieces and layers separated
1 capsicum diced into bite size pieces
4-5 sprigs green onion finely chopped
6-7 finely chopped garlic cloves
2-3 finely chopped green chillies
1/2 cup soy sauce
2 tbsp red chilli sauce
1.5 tbsp tomato sauce
2 tsp cornstarch
1 tablespoon white vinegar
2 tbsp water
1/2 teaspoon black pepper powder
1.5 tbsp vegetable oil
Salt as per taste

Instructions

Wash baby corns and boil for 7-8 minutes. Take out on a strainer and let the water drain. Slit the baby corns vertically from the center and cut into bite-size pieces.
In a bowl mix cornflour, all-purpose flour, salt, pepper, garlic powder, and ginger powder. Now add corn pieces and around 1.5 tbsp of water. Mix well so that the flour mixture gets evenly coated on the baby corns.
Heat oil in a pan and deep fry baby corn pieces till they become golden brown.
In a bowl mix water with corn starch and keep aside.
Heat some oil in a wok and add chopped garlic, saute for a few seconds and then add green chilies, and white portion of spring onion. Saute for another few seconds.
Now add in the onion petals and diced capsicum, Stir fry for around 2-3 minutes or till the onion and capsicum are cooked but crunchy.
Next add the sauces, vinegar, salt, and pepper powder. Mix well and cook for around a minute. If the sauce is too thick, add around 1/4 cup of water to it.
Add the corn starch slurry to the sauce, mix well and cook till the sauce thickens.
Now add the fried baby corn pieces, green part of spring onion and cook for another minute.
Garnish with chopped spring onions or toasted sesame seeds. Serve hot either as an appetizer or a side dish with noodles or rice.

Nutrition