No-Fry Baby Corn Manchurian

I think Baby corn is one of my most favorite vegetables.I can have it in any form,fried baby corn or baby corn curry or mixed in pasta dishes,it remains a delicious affair.I've been steering clear of Manchurian dishes of any kind off late thanks to the amount of oil required for frying.As is the norm after any holiday or binge outings,I am on a self proclaimed diet-exercise regimen,so can't find an excuse there either.

I've tried a no-fry cauliflower manchurian before.To give it it's due,it was delicious but give me a fried version anyday!So I'd be lying if I said I wasn't apprehensive before trying this out.But if you chose tender baby corn,it really takes only a little time to cook,so shallow frying works perfectly fine.

Making the manchurian sauce is the next step.I usually follow a very simple recipe with basic ingredients for Indo-Chinese cooking.However,you can add/subtract ingredients of your choice.

No-Fry Baby corn Manchurian
Recipe for the no-fry baby corn - Dassana

Ingredients

Baby corn - 200 gms

For the batter

Maida/All purpose flour - 3/4 cup
Cornflour - 1/4 cup
Bengal gram flour/kadalamavu - 1 tbsp
Salt and pepper to taste
Enough water to prepare a batter
Oil - 1-2 tbsp

For the Manchurian sauce

Oil - 1 tbsp
Onion - 1 big,finely chopped
Green chilly - 1,finely chopped
Ginger garlic paste - 1 tsp
Capsicum - half of one big,chopped
Tomato sauce - 1 tbsp
Soya sauce - 1 tbsp
Green chilly sauce - 1 tbsp
Vinegar - 1 tsp
Sugar - 1 tsp
Salt to taste
Cornflour - 1 tbsp,mixed with 1/4 cup of water

Method

 
Wash and wipe clean the baby corn and cut into half lengthwise.
 
Make a batter using the ingredients mentioned-starting with flour,cornflour,salt,pepper and water.
 
In a shallow frying pan add 1 tbsp oil.Dip each baby corn pieces into the batter and place evenly on the hot pan.Let it brown on one side then flip over and cook the other side.It may take anywhere between 5-10 minutes for the baby corn to cook,brown and crisp up.
 
Meanwhile make the manchurian sauce.In a non-stick pan add oil and saute the onions and green chilly till golden brown.
Mix in the ginger garlic paste and saute for 3-4 minutes or till the raw smell goes.
 
Add the chopped capsicum,tomato sauce,soya sauce,chilly sauce,vinegar,sugar and salt to taste and stir well.
 
Now add the cornflour slurry and mix well till you get a thick manchurian sauce.
 
Mix in the shallow fried baby corn and stir well till the pieces get coated with the sauce and turns crisp.

 Switch off the flame and serve hot.

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