Sify Bawarchi
Follow us on
Sify Home > Food > Vegrecipes > Category > Daals and curries > Curries > Baby corn manchurian with gravy
Baby corn manchurian with gravy
By : Dhivya Karthik
Category : Curries
Servings : 2
Time Taken : 15-30 mins
Rating :
  1. Heat oil for deep frying. On the side, steam the Baby corn until just tender. Depending up the size, you might need anywhere upto 2-8 minutes.
  2. While that's steaming, add the ingredients for frying - the flour, cornstarch, baking soda, salt, pepper and chilli powder.
  3. Add enough water to make a batter, thick enough to coat the baby corn.
  4. Next add the baby corn to the batter. If your baby corn are small, then use them whole. But if large or of varying sizes (like mine), chop them into equal sized smaller pieces.
  5. Fry them until brown. These are crispy on the outside and tender on the inside. Drop them on paper towels and set aside.
  6. Since its high heat cooking, you need to keep all the ingredients ready. Each ingredient will be cooked for just seconds instead of minutes. Heat a wok or saucepan ( on high heat), add the oil and when hot, drop in the garlic and ginger. Saute for 4-5 seconds.
  7. The minute the aroma starts wafting, add in the spring onion whites. Saute for 7-8 seconds.
  8. Next goes in bell peppers and saute for 20 seconds or until the bell pepper is cooked yet crisp.
  9. Add 2 cups water (or vegetable stock)
  10. When it starts to bubble, add the vinegar and soy sauce. You can at this point also add additional chilli sauce/paste if needed.
  11. Stir and cook for about a minute. Taste the broth to adjust seasoning. Add salt and pepper to taste. Since red bell peppers are naturally sweet, I did not add any sugar but if you are using green variety, you might need to add a little for the balance.
  12. While that's coming to a boil, mix the cornstarch with 1/4 cup cold water until there are no lumps.
  13. Add this mixture to the gravy.
  14. You will find the gravy starting to thicken and also become velvety in appearance.
  15. About 10 minutes before serving, add the fried baby corns to this gravy.


Baby corn: Since it was fresh and I did the peeling myself, the size of the baby corns varied from small, medium and large. So I used 18 of them for this recipe. If using regular size, about 15 of them should suffice. If you think the batter is not sufficient, you can always add another tsp of flour and cornstarch along with seasoning to make extra for frying.

Whole wheat pastry flour: You can use All Purpose flour instead.

Cornstarch: You can also use Cornflour.

Sesame chilli oil: I used sesame oil that's flavored with chilli. Because we don't prefer too much heat in our food, this oil suffices for us. If you do not have this oil with you, you can use regular sesame oil and add chilli paste (or sauce - whatever you have on hand) to your taste.

Soy sauce: Depending upon the brand and your taste preference you might need to use less or more of the amount mentioned. If you are Gluten Free, then use Tamari instead.



For the manchurian:

15 regular sized baby corn, see tips
2 tbsp whole wheat pastry flour, see tips
2 tbsp cornstarch, see tips
Pinch of baking soda
Pinch of Salt and Pepper, each
Red Pepper flakes/ Chilli powder to taste

For the gravy:

5 med-large spring onion, sliced thinly - greens and whites separated 1 red bell pepper, chopped finely
2 tsp sesame chilli oil, see Tips
3-4 cloves garlic, chopped finely
Abt 2" ginger, peeled and chopped finely
1 tbsp soy sauce, or to taste - see Tips
1/2 tsp white vinegar
Pinch of salt, sugar and pepper, each (or to taste)
2 tbsp cornstarch

  Post your Comments