Baby corn manchurian

Baby corn has 0% fat and very less carbohydrates as compared to maize (corn). It is immature corn where the cob is still soft.

 

The nuts and bolts of the dish...

 

Baby corn - 250g

Green capsicum - 1

Chickpea flour - 3 Tbsp

Chili powder - 1/2 tsp

Cumin seeds - a tad

Salt - 1/2 tsp

Pepper - 1/2 tsp

Water - 1/2 cup 

Olive oil - 3 tsp

Onion - 1

Ginger - 1/2"

Garlic - 3 cloves

Green chili - 2

Nutritional yeast - 1/2 tsp

Soya sauce - 2 tsp

Red chili sauce - 2 tsp

Tomato sauce - 1 tsp

Apple cider vinegar - 1 tsp

 

 

 

 

The process... 

 

Wash baby corn and capsicum. Trim ends of baby corn and deseed capsicum. Chop baby corn into thin round pieces. Add some water and microwave for 5 minutes so that the baby corn softens. Cube capsicum.

 

 

 

In a bowl, mix chickpea flour, chili powder, salt, cumin seeds, pepper and water to form a smooth paste.

 

 

 

 

Add the baby corn into the bowl and rub the paste into the corn. Set aside for 5 to 10 minutes.

 

 

Heat a flat-bottomed non-stick pan and dribble oil. When the oil gets hot, fling in the corn. 

 

 

 

 

 

Stir fry for 10 to 15 minutes or until the corn becomes slightly crispy. Keep aside for later.

 

 

Slice onion into small pieces. Mince ginger, garlic and chili. Heat a deep-bottomed steel pan and fling in onion, ginger, garlic, chili and a splash of water. The onions will soften in sometime as it cooks in the water. Add in yeast flakes. Cast in cubed capsicum and stir around for a few minutes. Do not overcook the capsicum as the dish requires the capsicum to remain crunchy.  

 

 

Make a mix of soya sauce, chili sauce, tomato sauce, vinegar and add into the cooking pan. Also, throw in the baby corn. Combine everything. Revel in the mixed flavors as you savor the salver with quinoa.

 

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