Dry Chilli Baby Corn Recipe (Indian Chinese Style Recipe)
The Dry Chilli Baby Corn Recipe is a classic and an all time favorite Indian Chinese Recipe. You can either prepare this dish as a dry version or else as a semi gravy version as well. The addition of green bell peppers along with the ginger, garlic and green chilies and the slight sweetness from the tomato ketchup, makes this dish truly irresistible.
Serve the Dry Chilli Baby Corn as an appetizer for parties or even as a side dish in its semi gravy form with Hakka Noodles.
If you like indian Chinese Recipes, then you must try some of our favorites - Sweet and Sour Vegetables with Paneer Curry, Gobi Manchurian, Chinese Bhel and Vegetable Manchurian Balls in Hot and Spicy Chilli Garlic Sauce
10 M
30 M
40 M
4 Servings
Ingredients
- 350 grams Baby corn , cut in small pieces
- 2 Onions , diced
- 3 cloves Garlic , finely chopped
- 1 inch Ginger , finely chopped
- 2 Green Chillies , finely chopped
- 1 Green Bell Pepper (Capsicum) , diced
- Cooking oil , for cooking Sauce Mixture
- 2 teaspoon Soy sauce
- 1 teaspoon Vinegar
- 1 tablespoon Corn flour
- 1 tablespoon Tomato Ketchup
- 2 tablespoon Homemade tomato puree
How to make Dry Chilli Baby Corn Recipe (Indian Chinese Style Recipe)
To begin making the Dry Chilli Baby Corn Recipe, first get all the ingredients ready and keep them aside.
Combine all the ingredients for the sauce mixture and keep aside.
Heat oil in a wok, add the ginger, garlic, green chili, onion, bell pepper and the baby corn. Sprinkle some salt and stir fry the baby corn until cooked through, but yet slightly crisp.
Once done, add the prepared chilli sauce mixture into the baby corn stir fry. Stir to combine all the ingredients and cook until the sauce gets well coated to the baby corn.
Once done and the sauce has thickened and coated the baby corn well, check the salt and spices and adjust to suit your taste. Once done, turn off the heat, transfer to a serving bowl and serve.
Serve the Dry Chilli Baby Corn as an appetizer for parties or even as a side dish in its semi gravy form with Hakka Noodles.
Vale
Priya Suresh
I am from Pondicherry living in Paris, France who turned as a full time food blogger. I started blogging 7 years ago just to kill my leisure time but now blogging is part of my life. My latest interest is food photography and love to experiment clicking pictures of food. I love trying out a lot of international cuisines that also includes a lot of baking. I passionately love cooking traditional south indian recipes as well.
