Recipe Options


Ingredients:
1/4 kg baby corn-peeled and blanched
2 eggs-slightly beaten
3/4 cup maida
1/2 tsp garlic paste
1/2 tsp ginger paste
1/4 tsp ajino moto (optional)
2 tbsp oil
1 tsp finely chopped garlic
1/2 cup finely chopped onions
1 large capsicum-chopped fine

For sauce, mix together
3 tbsp cornflour
1/2 cup water (to blend conrnflour)
2 tbsp vinegar
2 tsp salt
2 tsp soya sauce
1/2 cup tomato puree
2 tbsp chopped celery
1/4 tsp ajino moto (optional)
2 cups Water
oil for deep frying

Method:
Mix together the corn, egg, flour, garlic and ginger paste, ajino moto and enough water so as to have a thickish batter. Leave thus for 5-10 minutes.

Heat the oil and keeping the heat high drop baby corns, one at a time and fry to a golden brown. Drain on absorbent paper till required.

Heat the 2 tbsp oil, and stir-fry the garlic and onion in it over high heat, till the onions look glossy.

Add the capsicum and turn around a few times. Add the sauce mixture, and simmer till the sauce thickens and becomes translucent.

Add the fried corn, turn around a few times and serve.