“Chili Baby Corn Gravy”….! As the name implies, it is an Indo Chinese Preparation which has a thick gravy with it. But there is another edition of this dish called, “chili baby corn” which is a dry version with no gravy. The dry version is best for starter or first course of a meal while the gravy edition can be served as a side dish of the main course of a complete meal. I prepare this now and again when I wish for a healthy side dish to serve with roti or paratha.
Before I leap to the recipe, the goodness of this vegetable should be discussed a little, though I don’t have a great deal of knowledge about this. However, baby corn is a rich source of fiber. It has complex carbohydrates which keep you keyed up all the way through. It helps in fight against many infections. In addition the anti-oxidants in it aid in the prevention of cancer. It helps to defend the heart ailments also.
Nonetheless, the chili baby corn gravy recipe I am going to share today is little spicy.Actually, its spiciness depends upon the type and the amount of chili you are using. As I personally like the zestier version of any Indo-Chinese food I used moderately hot chili but you may choose less hot chili or even you may skip the use of the chili too. I also don’t use chili whenever I prepare any Chinese dish for my little one.
Now let’s talk about the recipe:
To Fry The Baby Corns:
- Baby Corns: 15-16 pieces
- All Purpose Flour: ¼ th Cup
- Corn Starch: ¼ th Cup
- Water: 4-5 tbsp
- Salt: to taste
- Black Pepper Powder: ¼ th to ½ tsp.
- Oil: 3-4 tbsp.
For the Gravy:
- Bell Peppers: Thin slices of ½ Red, ½ Yellow and ½ Green Bell Peppers ( In absence only green bell pepper is ok too)
- Onion: 1 Medium (Finely Chopped)
- Green Chili: 2-3 fiery hot (Chopped)
- Garlic: 7-8 Cloves (Crushed or finely chopped)
- Ginger (grated) : 1tbsp.
- Spring Onion: 2-3 strands (very finely chopped)
- Soya Sauce: 2 tbsp.
- Tomato Sauce: 2 tbsp.
- Vinegar: 1/2 tsp.
- Corn Flour: 1 tbsp (make a smooth paste of this with 2 tbsp of water).
- Sugar: ¼ th tsp.
- Salt: To taste
- Water or Vegetable Stock: 2 Cups.
How to make fried baby corns:
- At first wash the baby corn and slice them vertically or horizontally. Here I want to mention that I discarded the hard middle portion of them with a sharp knife. But if the baby corns are very small you don’t need to do that.
- Prepare a smooth batter with the all purpose flour, corn starch, salt, black pepper powder and water. Keep them aside.
- Now heat oil in a pan . Dip each of the baby corns into the batter and coat it well with the same. Now fry it on medium flame till golden yellow. In this way fry all the baby corns. Once done,Keep them on a tissue paper or kitchen towel to absorb the excess oil.
How to make the gravy:
- In the same pan heat little more oil. Then add the crushed garlic into it. Once it becomes little brown add the chopped onion and the ginger. Fry these for another 3-4 minutes keeping the flame medium to low. Now add the chopped green chili and sauté for 2-3 minutes.
- Now add the slices of the bell peppers. Once the bell peppers become little tender add the tomato sauce. Give a nice stir.
- Sprinkle salt, sugar and black pepper powder.Be very careful while you are adding salt as soya sauce will be added later which has salt itself.
- Now lower the flame little add the soya sauce and stir well.
- Pour the water and increase the flame and bring it to boil.
- Once it starts boiling make the smooth paste of the corn starch and the water and pour it into the pan. Keep stirring continuously so that no lump could be formed.
- Now add the fried baby corns into the pan. Simmer for 5-6 minutes and when the sauce becomes thick gradually and the baby corns become soft sprinkle the chopped spring onions and the vinegar. Give a nice stir. Check the seasoning. Add more soya sauce, salt, sugar or black pepper powder if required.
- Turn off the flame and serve hot with chowmein, fried rice or even roti or paratha too.
Enjoy Your Food..!!