Baby Corn Chili

Ingredients:

Baby corns – 200 gms
Maida - 1/2 cup
Ginger paste – 1 tsp
Garlic paste – 1 tsp
Turmeric (Haldi) – 1/4 tsp
Green chilli paste – 1/2 tbsp
Corn flour – 2 tbsp
Salt as per taste

For Sauce

Onion- Two medium sized, chopped in small square pieces
Capsicum – Two medium sized, chopped in small square pieces
Ginger paste – 1 tbsp
Garlic paste- 1 tbsp
Green chili – 2 tsp, chopped length wise
Tomato sauce ( preferably, Kissan fresh tomato ketchup)-3-4 tbsp
Chili sauce ( Ching’s secret) – 1-2 tbsp
Vinegar – 1 tsp
Soy sauce – 1 tsp (approx.)
Cornflour -3-4 tbsp
Chopped spring onion for garnishing
Salt to taste
Cooking oil

Directions:

Cut baby corns into 1 inch pieces.
Combine maida, ginger paste, garlic paste,turmeric, green chili paste, cornflour and salt in a bowl. Add water to make a thick , smooth and homogenous batter. Add baby corns to maida batter and mix well.
Fry baby corns thinly coated with maida batter till brown. Drain them on a paper towel to remove extra oil.
For sauce, stir fry chopped onions, capsicums, green chilies and ginger – garlic paste.
When vegetables are cooked properly add all sauces, vinegar and salt.
Make a solution of cornflour (3-4 tbsps) in cold water (1/2 bowl). Add the solution to the fried vegetables.
Toss every thing for few minutes till sauce becomes thick.
Add fried baby corns to the sauce just before eating.
Garnish with some chopped spring onions.
Serve hot as starter or appetizer. Served best with Vegetable Chow-mein.