Dry Chilli Baby Corn
The Dry Chilli Baby Corn Recipe is a classic and an all time favorite Indian Chinese Recipe. You can either prepare this dish as a dry version or else as a semi gravy version as well. The addition of green bell peppers along with the ginger, garlic and green chilies and the slight sweetness from the tomato ketchup, makes this dish truly irresistible.
Recipe Type: Starters, Snacks
Cuisine: Indian Chinese
Preperation Time: 10 mins
Cooking Time: 20 mins
Total Time: 30 mins
350 grams baby corn, (cut in small pieces)
2 onions, diced
3 garlic cloves, finely chopped
an inch piece of ginger, finely chopped
2 green chilies, finely chopped
1 green capsicum, diced
oil for cooking
2 teaspoon soy sauce
1 teaspoon vinegar
1 tablespoon corn flour
1 tablespoon tomato ketchup
2 tablespoon tomato puree
To begin making the Dry Chilli Baby Corn Recipe, first get all the ingredients ready and keep them aside.
Combine all the ingredients for the sauce mixture and keep aside.
Heat oil in a wok, add the ginger, garlic, green chili, onion, bell pepper and the baby corn. Sprinkle some salt and stir fry the baby corn until cooked through, but yet slightly crisp.
Once done, add the prepared chilli sauce mixture into the baby corn stir fry. Stir to combine all the ingredients and cook until the sauce gets well coated to the baby corn.
Once done and the sauce has thickened and coated the baby corn well, check the salt and spices and adjust to suit your taste. Once done, turn off the heat, transfer to a serving bowl and serve.
Serve the Dry Chilli Baby Corn as an appetizer for parties or even as a side dish in its semi gravy form with Hakka Noodles.