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chilli baby corn gravy recipe
Author:
EasyRecipes .
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
baby corn chilli gravy recipe: an indo chinese version of a spicy baby corn chilli in a gravy or sauce.
Ingredients
- for pan frying the bay corn:
- 15-18 baby corn
- ¼ cup all purpose flour
- ¼ cup corn starch/corn flour
- 2.5 to 3 tbsp water
- salt and black pepper as required
- 3 tbsp oil for pan frying
- preparing the sauce:
- 1 small to medium capsicum/green bell pepper, sliced thinly
- 3 medium hot green chilies or 1-2 bird’s eye chilies, slit
- 1 medium onion or 3-4 small to medium spring onions, finely chopped
- ½ tbsp finely chopped garlic
- ½ tbsp finely chopped ginger
- ½ tbsp finely chopped celery (optional)
- 1.5 tbsp naturally fermented soy sauce or as required
- 2 cups veg stock or water
- 1 tbsp corn starch/corn flour+ 2 tbsp water made into a smooth paste
- 1 to 1.5 tbsp oil
- 1 tsp sugar or as required
- ½ tsp apple cider vinegar or white vinegar (optional)
- salt and black pepper as required
Instructions
- pan frying baby corn:
- rinse the baby corn first in running water. then either vertically slice the baby corn or keep them whole if they are small.
- prepare the batter with corn starch, all purpose flour/maida, salt, black pepper and water. keep aside.
- heat 3 tbsp oil in a frying pan till the oil is medium hot.
- dip each baby corn slice into the batter and coat it well. slid it in the medium hot oil.
- similarly dip the remaining slices and coat them well and slid them one by one in the oil.
- pan fry till the baby corn gets browned from the sides and edges and become crisp.
- drain on paper towels.fry the remaining baby corn slices in batches this way.
- preparing the sauce.
- preparing the sauce:
- in the same pan, add 1 to 1.5 tbsp more oil.
- bring the flame to medium or high and when the oil becomes hot, add the onions, garlic and ginger
- stir fry for about 2 minutes.
- then add the green chilies. stir fry for about a minute. add the capsicum & celery and stir fry for 2 minutes.
- reduce the flame and add soy sauce. stir and then add water, sugar, salt, pepper.
- increase the flame and allow the sauce to come to a boil.
- dissolve the 1 tbsp corn starch in 2 tbsp water to a smooth paste. keep this corn starch paste aside.
- reduce the flame & add the corn starch paste stirring while adding it.
- keep on stirring so that no lumps are formed.
- add the fried baby corn and simmer on a low to medium flame for 2-3 minutes till the sauce thickens.
- add the vinegar and simmer for some half a minute.
- check the taste and add more salt, sugar, black pepper or soy sauce if required. switch off the flame.
- serve chili baby corn hot with some fried rice or plain rice or veg noodles.
