Dry Chilli Baby Corn Recipe (Indian Chinese Style)
This delightful Dry Chilli Baby Corn recipe captures the essence of Indo-Chinese cuisine, offering a harmonious blend of textures and flavors that tantalize the taste buds. Perfect as an appetizer or a side dish, this recipe is both easy to prepare and incredibly satisfying, making it a fantastic addition to any meal or party spread.
Ingredients
| Ingredient | Quantity |
|---|---|
| Baby corn | 350 grams (cut into small pieces) |
| Onions | 2 (diced) |
| Garlic | 3 cloves (finely chopped) |
| Ginger | 1 inch (finely chopped) |
| Green chillies | 2 (finely chopped) |
| Green bell pepper (Capsicum) | 1 (diced) |
| Sunflower oil | For cooking |
| Soy sauce | 2 teaspoons |
| Vinegar | 1 teaspoon |
| Corn flour | 1 tablespoon |
| Tomato ketchup | 1 tablespoon |
| Homemade tomato puree | 2 tablespoons |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 150-200 |
| Protein | Approx. 4g |
| Carbohydrates | Approx. 25g |
| Dietary Fiber | Approx. 2g |
| Fat | Approx. 6g |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Servings
- Servings: 4
Instructions
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Prepare Ingredients: Start by gathering all the ingredients and prepare them as indicated. This ensures a smooth cooking process.
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Make the Sauce Mixture: In a separate bowl, combine the soy sauce, vinegar, corn flour, tomato ketchup, and homemade tomato puree. Mix thoroughly and set this sauce mixture aside for later use.
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Stir-Fry the Vegetables: Heat sunflower oil in a wok over medium heat. Add the finely chopped ginger and garlic, followed by the green chillies, diced onions, and bell pepper. Sauté for about 2-3 minutes until they start to soften.
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Add Baby Corn: Introduce the baby corn to the wok and sprinkle a pinch of salt. Stir-fry the mixture, ensuring the baby corn is cooked through but still retains a slight crunch—approximately 5-7 minutes.
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Combine with Sauce: Once the baby corn is cooked, pour the prepared sauce mixture over the stir-fried vegetables. Stir well to coat the baby corn and veggies evenly with the sauce. Cook for an additional 5 minutes, allowing the sauce to thicken and envelop the ingredients.
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Taste and Adjust: Check for salt and spice levels, adjusting to your preference. If desired, you can add a bit more soy sauce or a pinch of salt.
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Serve: Once cooked and flavorful, turn off the heat and transfer the Dry Chilli Baby Corn to a serving bowl. This dish can be served hot as an appetizer, or you can enjoy it in its semi-gravy form alongside Hakka noodles for a delightful meal.
Enjoy Your Culinary Adventure
This Dry Chilli Baby Corn recipe not only brings a burst of flavors but also allows you to indulge in the vibrant world of Indo-Chinese cuisine. Ideal for gatherings or a cozy dinner, it’s sure to impress your guests and family alike. Bon appétit!
