Babycorn chilly

Babycorn chilly is an indo-chinese dish which can be served as a finger snack by keeping it dry or as an accompanionment with fried rice or noodles by keeping gravy in it.....

Here is the recipe of Baby corn chilly in a gravy...

Ingredients:

For babycorns:

10-12 babycorns(halved)

2 tbsp maida or all purpose flour

2 tbsp cornflour

1 tsp rice flour(optional)

Salt to taste

¼ tsp Pepper powder

¼ tsp Red chilli powder

Oil for frying

For gravy:

1 big capsicum (diced or julienned)

1 big onion (diced or jullienned)

Spring onion whites

1 tsp chopped green chilles

1 tbsp finely chopped garlic

1 tbsp green chilli sauce

1 tbsp soya sauce

1/4 tsp vinegar

1/4 tsp sugar

Salt to taste

1 tbsp gingely oil

1 pinch Aginomoto

1 tbsp cornflour

For garnish: 

Spring onion greens

Method:

1. Cut the baby corns into half. Boil them in 2 cups of water for about 5-6 mins.Remove from flame , drain and keep aside.

 2. In a bowl add maida, 2 tbsp cornflour, rice flour, salt, pepper, red chilli powder and 4 tbsp water to make a thick batter. Add the boiled babycorns, mix it well and keep it to marinate for 30 mins.

 3. Fry the marinated babycorns in hot oil and keep in absorbent paper.

 4.  Mix 1 tbsp cornflour with 3 tbsp water.

 5. To make gravy, in a wok or kadai heat 1 tbsp gingely oil, add garlic and spring onion whites, fry for 10 seconds

 6. Add the diced onions, capsicum and green chillies. Stir and cook for 1 min. Add chilli sauce and  soya sauce and  stir.

 7. Add 1 cup water and boil.  Now  add cornflour paste, vinegar, sugar and aginomoto. Now the gravy will thicken.

 8.As the gravy thickens add the fried babycorns  and let it boil for 2 mins, add the spring onion greens and turn off the flame.

 10. Garnish with chopped spring onion greens and serve hot with steamed rice or fried rice or shezwan fried rice.

Tips:

1.Using gingely oil is optional, you can use vegetable oil instead.

2.Rice flour in the batter is also optional as it adds crunch to the babycorns