Baby Corn Manchurian

Manchuria  is an all time favorite to me and many. We can make many manchurian varieties like mixed veg manuchuria, chicken manchuria, mushroom manchuria, paneer manchuria.... Today's recipe is baby corn manchurian. Crispy baby corn in silky sauce makes perfect starter. Adding rice flour to get crispness to the baby corn.

Serves : 2
Ingredients:

• Baby corn - 18
• Ginger-garlic paste - 1/2 tsp
• All-purpose flour/Maida - 2 Tbsp
• Pepper - 1/2 tsp
• Corn Flour - 1 Tbsp
• Rice Flour - 1 Tbsp (optional)
• Salt to taste 
• Oil to deep fry.
• For garnishing - 1 tbsp coriander leaves or green  onions.

For Sauce:

• Garlic - 1 Tbsp
• Ginger - 1/2 Tbsp
• Onion - 1, small
• Green Chillies - 3
• Vinegar - 1 Tbsp
• Chilli paste - 1 tsp
• Light Soy sauce - 2 Tbsp or Dark soy sauce - 1 Tbsp ( I am using light soy sauce)
• Tomato Sauce - 1 to 2 Tbsp
• Water - 1/2 cup
• Corn flour - 1 tsp
• Salt to taste

Preparation:

• Wash and slit baby corn lengthwise. Mix all purpose flour, corn flour, ginger-garlic paste, salt in a bowl. Add baby corn to the all purpose flour mixture and mix carefully without breaking them. If require add little water.
• Heat oil in a pan and deep fry baby corn till golden brown and keep them aside on a paper towel.
• Remove excess oil from the frying pan and keep 2 Tbsp oil and heat it and add ginger, garlic and saute for a minute.
• Add chopped onion, chillies and fry for 2 to 3 minutes and add soy sauce, tomato sauce, chilli sauce, vinegar and stir for a minute and add water and salt.
• Add 1 tbsp water to the corn flour and add this paste the sauce mixture and cook till it turn little thick.
• Add fried baby corn to the sauce we prepared before serving.
• Garnish with coriander leaves or spring onions and serve hot.