This spicy Indo-Chinese appetizer adds a cheerful note to the day.
- Baby corn-250 gms, cut into 1 inch pieces
- Small onions-2 quartered
- 1 tbsp chopped garlic
- 1 tbsp chopped ginger
- 2 tsp soya sauce
- 2 tsps vinegar
- 1 tbsp corn flour + 5 tbsps water
- 1/2 tbsp sugar
- Large green capsicum-1, cut into thin slices
- Tomato – 1
- Sweet chilli sauce – 1 1/2 tbsps
- Chopped green chilli – 1 tsp
- salt to taste
- 2 tbsps oil
- For marinade:
- large pinch black pepper powder
- 1/4 tsp ginger-garlic paste
- salt to taste
- 1 tbsp corn flour + few tbsps water
Marinate baby corn with mentioned ingredients for 30 mts The cornflour water mix should just coat the baby corn.
Heat 2 tbsps oil in a flat pan, place the thinly coated baby corn pieces next to one another and shallow fry till brown. Flip over and let it brown the other side. Remove and keep aside.
Heat a heavy bottomed vessel, pour the left over shallow fried oil (if necessary add 1-2 tsps more oil), add the chopped ginger and garlic and saute on high flame for about 30 secs. Then add the chopped tomatoes and stir well.
Add quartered onions and saute for 2-3 mts. Add sliced capsicum and stir fry on high flame for 3 mts.
Add green chilli paste, soy sauce, vinegar, sweet chilli sauce, sugar and combine. Add the sauteed baby corn and toss for a mt on high flame. Add 1/4 cup water and adjust salt if necessary.
Add the cornflour water and combine on high flame, tossing the contents, for 3 mins. You will find that it becomes thick due to cornflour.
Garnish with more green chilli, tomato and cucumber slices and serve hot as a starter/appetizer.