🇮🇳 Indian Vegetarian

Baby Corn 65

Name: Baby Corn 65
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 3 servings
Cuisine: Indian
Ingredients: to taste Salt; 6 cloves, minced Garlic; 1 tbsp, minced Ginger; 2, sliced Green Chili; 3 tbsp All-Purpose Flour; 4, sliced Spring Onions; 2 tbsp Soy Sauce; 4 tbsp Cornstarch; 1 tsp Vinegar; 250 g, chopped Baby Corn; 2 tbsp Ketchup; 1 tbsp Chili Paste

🇮🇳 Indian

Calcutta's Chinese kitchens invented this grammar and every street corner perfected it: baby corn 65 — sweet, fierce, glossy. About 35 minutes from fridge to table.

Prep 20 min Cook 15 min Serves 3 Medium

Ingredients

Saltto taste
Garlic6 cloves, minced
Ginger1 tbsp, minced
Green Chili2, sliced
All-Purpose Flour3 tbsp
Spring Onions4, sliced
Soy Sauce2 tbsp
Cornstarch4 tbsp
Vinegar1 tsp
Baby Corn250 g, chopped
Ketchup2 tbsp
Chili Paste1 tbsp

Optional extras

Sugar1/2 tsp

Instructions

1
Toss the baby corn in the flour-cornstarch-seasoning mix until every piece is dry-coated.
2
Deep-fry on high heat until golden and crisp; drain and keep hot — twice-frying for 20 seconds gives restaurant crunch.
3
In a wok, blaze the garlic, ginger and chilies for 30 seconds — the wok should be almost smoking.
4
Add the sauces, a splash of water and the slurry; boil until it coats the spoon.
5
Return the fried pieces, toss on the highest heat for a minute, and finish with the spring onion greens.

Chef's tip

Cornstarch slurry must boil fully or the sauce tastes raw.

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Video: How to make Baby corn Kothimeera Bullets ||Baby corn Coriander Bullets recipe in Telugu||Vismai Food · on YouTube