Ingredients for 4 servings:
1. 15 -20 baby corn
2. 15 teaspoons cornflour
3. 5 teaspoons rice flour
4. 2 teaspoons ginger-garlic paste
5. 2 medium onions, finely chopped
6. 4 green chilies, washed and chopped
7. 2 garlic cloves, washed, peeled and finely chopped
8. tomato sauce, as required
9. 1 -2 teaspoon chili-garlic sauce
10. oil, to deep fry
11. 2 tablespoons cashew peanut powder
12. 2 tablespoons fresh coriander leaves, washed and chopped, for garnishing
13. 1 teaspoon soya sauce
14. salt
Directions:
1. Parboil the baby corns in a little salted water.
2. Put corn flour, rice flour, tomato sauce, ginger-garlic paste, a little salt and the parboiled baby corns in a bowl. Mix well.
3. Heat oil in a wok.
4. Deep fry the baby corns in it.
5. Remove from pan and drain out excess oil on clean kitchen paper towels.
6. Pour 3 tbsp oil in a pan.
7. Add onions, green chillies and garlic to it.
8. Sauté until golden brown.
9. Add the deep-fried baby corns, tomato sauce, soya sauce, chilli-garlic sauce and salt to it.
10. Sauté for 10 minutes on medium heat.
11. Garnish with coriander leaves and cashew-peanut powder.
12. Serve!
Enjoy your meal!