Chilli Baby Corn

Chilli Baby Corn is a spicy Indo-Chinese appetizer and served as side dish with noodles. It is a combination of capsicum and baby corn in a Chinese style. Enjoy spicy chilli baby corn in cold days.


1/4 kg baby corn, cut into 1" pieces 
1 onion, cut into cubes
1/4 cup spring onion whites
3-4 tbsps spring onion greens
1 tbsp ginger garlic paste
2 tsps soy sauce 
2 tsps vinegar
2 tbsps corn flour+5 tbsps water
1 capsicum, cut into thin slices
2 tbsps tomato sauce
1 tsp green chilli paste
salt to taste
1 tbsp oil + oil for frying

For Marinade:

1/4 tsp black pepper powder
1/4 tsp ginger garlic paste
salt to taste
1 tbsp corn flour + few tbsps water

Marinade baby corn with the above ingredients and leave aside for 10 minutes.


1: Heat oil in a pan, place the thinly coated baby corn and deep fry till brown. Remove and keep aside.

2: Heat oil in a pan, add ginger garlic paste and saute for few seconds. Add spring onion whites, onions and saute for 2-3 minutes.

3: Add capsicum and stir fry for 2-3 minutes. Add tomato sauce, soy sauce, vinegar, green chilli paste and mix.

4: Now add deep fried baby corn and saute for a minute. Then add 1/4 cup water and adjust salt if necessary.

5: Add corn flour water and saute for 3 minutes. You notice that it becomes thick due to corn flour.

6: Garnish with spring onion greens and serve hot as starter/appetizer.

Meet you all again with another interesting recipe, till then it is bye from Archana.

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