Dry Chilli Baby Corn Recipe (Indian Chinese Style)
Description:
The Dry Chilli Baby Corn Recipe is a classic and much-loved dish in Indian Chinese cuisine. With its perfect balance of savory, spicy, and sweet flavors, this dish can be served either as a dry version or with a semi-gravy consistency. The stir-fried baby corn, combined with the crunchiness of green bell peppers, the pungency of ginger and garlic, and the slight sweetness from the tomato ketchup, makes it a delightful treat. Whether you serve it as an appetizer at a party or as a side dish with Hakka noodles, this dish is sure to become a favorite!
Cuisine: Indo-Chinese
Course: Appetizer
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Baby corn | 350 grams (cut into small pieces) |
| Onions | 2, diced |
| Garlic | 3 cloves, finely chopped |
| Ginger | 1-inch piece, finely chopped |
| Green Chillies | 2, finely chopped |
| Green Bell Pepper (Capsicum) | 1, diced |
| Oil | As required for cooking |
| Soy sauce | 2 teaspoons |
| Vinegar | 1 teaspoon |
| Corn flour | 1 tablespoon |
| Tomato Ketchup | 1 tablespoon |
| Homemade tomato puree | 2 tablespoons |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Instructions
-
Prepare the Ingredients:
Start by prepping all the ingredients. Cut the baby corn into small pieces, dice the onions, chop the garlic and ginger finely, and slice the green chilies. Dice the green bell pepper and keep all the ingredients aside. -
Prepare the Sauce Mixture:
In a small bowl, combine the soy sauce, vinegar, corn flour, tomato ketchup, and homemade tomato puree. Mix well to create a smooth sauce mixture. Set aside for later use. -
Stir Fry the Vegetables:
Heat oil in a wok or large frying pan over medium heat. Once the oil is hot, add the finely chopped ginger, garlic, green chilies, and diced onions. Sauté for 1-2 minutes until the mixture becomes aromatic. -
Cook the Baby Corn:
Add the diced green bell pepper and the baby corn to the wok. Season with a pinch of salt. Stir-fry the mixture for 5-7 minutes, ensuring that the baby corn is cooked through but remains slightly crisp for that perfect texture. -
Add the Sauce:
Once the baby corn is cooked, pour in the prepared sauce mixture. Stir well to ensure that the sauce evenly coats the baby corn and vegetables. Cook for an additional 2-3 minutes, allowing the sauce to thicken and coat the ingredients well. -
Adjust the Taste:
Taste the dish and adjust the salt and spices according to your preference. If you prefer a slightly spicier dish, feel free to add extra green chilies or a dash of soy sauce. -
Serve and Enjoy:
Once the sauce has thickened and evenly coated the baby corn and vegetables, remove from heat. Transfer to a serving dish and garnish with fresh coriander or spring onions (optional). Serve the Dry Chilli Baby Corn hot as an appetizer for parties or as a side dish with Hakka noodles for a complete meal.
Serving Suggestions
This Dry Chilli Baby Corn Recipe can be enjoyed as a standalone appetizer or as part of a larger Indo-Chinese meal. For a semi-gravy version, you can add a little water to the sauce to create a thicker consistency, making it a perfect accompaniment to rice or noodles. Whether for a special occasion or a casual weeknight dinner, this dish is sure to impress.
Tip:
For a more intense flavor, try adding a teaspoon of chili sauce or a pinch of sugar to balance the heat.
