Baby corn Manchurian

 
For the third and final day of One sauce Two dishes, I decided to make Babycorn Manchurian which was simply delicious. Surprisingly, my daughter gobbled up half of what I had made for myself. This is a quick and tasty dish for starters. You can make the sauce ahead of time and toss the baby corn in the sauce just before serving and enjoy.

So here goes –

Serves 2

WHAT WE NEED

Baby corn                    8-10

Garlic pods                  1-2

Ginger                           1″

All purpose flour       2 tbsp

Cornstarch                  4 tbsp

Manchurian sauce     1/2 cup

Water

Salt
Oil to shallow fry

WHAT TO DO

• Wash and cut each of the baby corns into two or three pieces 
• In a bowl, take the all purpose flour, cornstarch and salt
• Grate the ginger and garlic and add it to the bowl and mix well
• Use as much water as is required to make a paste 
• Add the baby corn to the bowl and coat them well with the paste
• Heat a pan and add oil
• Once the oil is hot, add the baby corn pieces and fry till light brown on all sides
• Warm the manchurian sauce
• Add the fried baby corn pieces to it and toss well till all the pieces are coated in the sauce
• Serve warm
• Enjoy!

  
 

This is my post for the Blogging Marathon under the theme One sauce Two Dishes 

Check out the Blogging Marathon page for other marathoners doing this BM. 

 

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