Baby Corn Manchurian

Manchurian is an Indochinese dish…usually we serve it as an appetizer…once you master the art of making the gravy, can do wonders using different veggies and non-veg to make the perfect Manchurian…I tried the baby corn Manchurian and it went out quite tasty…This is Sunday’s brunch…

Baby Corn Manchurian
Print Recipe
This Sunday made baby corn Manchurian..the all time favourite appetiser ...
Servings Prep Time
4 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
20 minutes
Baby Corn Manchurian
Print Recipe
This Sunday made baby corn Manchurian..the all time favourite appetiser ...
Servings Prep Time
4 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Wash the baby corn , drain the water completely. To this add the corn flour, ginger garlic paste, salt and soy sauce and mix well and deep fry in oil and keep aside. Heat 2 tablespoon oil in a pan, add the ginger garlic paste, saute for sometime until raw smell disappears. Now add the cut onion and capsicum, saute until translucent, add the tomato sauce, chilli sauce, sugar, salt, saute, add the 1 teaspoon corn flour mixed with 1/4 cup water, once this starts boiling and getting thickened add the fried baby corn to this and cook till semi dry. serve hot as an appetiser or as a snack . Enjoy tasty tangy baby Manchurian.

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