BABY CORN MANCHURIAN DRY

This is a popular Indo Chinese dish which goes well with Fried rice varieties and also with any other rice varieties. It can be done both in dry & gravy form. The basic steps are similar as we do for Baby Corn 65 with some more addition to the preparation.

INGREDIENTS:
Baby corn - 12 to 15
Red chilly powder - 1 tsp
Garam masala - 1/2 tsp
Pepper powder - 1/2 tsp
Chat masala - 1/2 tsp
Cumin powder - 1/2 tsp
Maida/All purpose flour - 2 tsp
Rice flour/Corn flour - 2 tsp
Lemon juice - 1 tsp
Salt 
Oil - to deep fry

FOR MANCHURIAN
Cumin - 1 tsp
Chopped onion - 1/2 cup
Chopped Capsicum - 1/2 cup
Tomato sauce - 3 tsp
Soya sauce - 1 tsp
Crushed Ginger garlic - 2 tsp
Spring onion chopped- 1 cup  
Coriander leaves - a handful (optional)
Oil - 2 tsp
Rice/Corn flour - 1 tsp



METHOD:
1. In a bowl add chopped baby corns, red chilly powder, garam masala,pepper powder, chat masala, cumin powder, needed salt, lemon juice and mix well.
2. Add maida and rice flour and mix well. Sprinkle some water, so that the baby corn gets coated well.

3. Heat oil in a pan, add the baby corns little by little in batches and deep fry until it turns crispy and golden brown.
4. Baby corn 65/Baby corn fry is ready.
5. Heat oil in a tawa, add cumin, add chopped onions and saute for a while.
6. Add chopped capsicum, crushed ginger garlic and stir well. Do not over cook the capsicum, let it be somewhat crunchy.

7. Add all the sauces and mix well. 
8. Add chopped spring onions, mix for a minute and add the fried baby corns.
9. Add chopped coriander leaves, cook on low flame for a minute.
10. Tasty Baby Corn Manchurian dry is ready.

For Manchurian gravy
1. Add a tsp of rice/corn flour and mix with little water. 
2. After adding the fried baby corns add the flour water and cook for a while.
3. Add chopped coriander leaves and mix well.
4. Baby Corn Manchurian gravy is ready. 
5. It can be served with Naan, Chappathi, Parathas and rice varieties.