INGREDIENTS:
10 small Babycorns, cut into medium pieces (3 pieces from 1 babycorn).
1/2 cup rice flour.
1/2 tsp baking powder.
1/2 cup of cornflour.
2 tbsp garlic paste.
2 tbsp ginger paste.
2 tsp red chili powder.
1/2 tsp turmeric powder.
2 tbsp green chili paste.
A pinch of orange food color.
2-3 Spring onions, chopped finely .
1 large onion.
1 Capsicum cut into small square pieces.
1/2 teaspoon of garlic, chopped .
2 tsp soya sauce.
2 tsp.tomato sauce.
1 tsp. Vinegar.
1 1/2 tablespoon of cornflour dissolved in water.
Salt to taste.
Oil for deep frying the baby corns.
2 tablespoon oil for sauce.
METHOD:
1.Wash and cut the Baby corn. Boil water in a pan and add Babycorn pieces and Salt and cook for 5 minutes so the babycorn becomes tender.
2. In a large bowl, combine 1/2 cup rice flour, 1/2 cup cornflour, baking powder, salt, soy sauce, 1 tablespoon garlic/ginger paste, 1 tsp chilli powder,turmeric powder, a pinch of orange food color and 1 tablespoon green chili paste.Mix well with water to get a batter fo medium consistency.
3. Heat oil in a pan.Deep the babycorn pieces in the batter and deep fry in oil. Drain the excess oil and set aside.
4.In a flat pan, add some oil and when it smokes add the remaining garlic and ginger paste.
Now add the chopped onions and capsicum and fry only till they start becoming translucent.
Now add the chopped garlic, green chili paste, Salt pepper powder and fry for a minute . Add the soy sauce and vinegar and stir for a minute. Reduce the heat and then add the cornflour-water. The mixture will start to thicken, keep on stirring on low heat and when the mixture turns semi thick add the tomato Sauce and then add fried babycorns. Stir continuously for a couple of minute when it becomes soft and crispy, take it out from fire.
Garnish with chopped coriander and chopped spring onion. Serve hot with noodle or fried rice.
