When we think Indo-Chine cuisine, we often can't go without thinking about varities of Manchurians! A tangy, spicy treat that pairs amazingly with Indo-Chine Fried Rice or Noodles.
Babycorn, being so versatile, works wonderfully with the strong flavours of ginger, chillies, tomato and soy sauce. Here it is, my version of BABYCORN MANCHURIAN:
Ingredients: About 10 Babycorns chopped into halves. For the batter, 1 tbsp corn flour, 1 tbsp rice flour, 1 tbsp plain flour, 1 tsp turmeric powder, 1 tsp garlic paste, 1 tsp chilli powder, 2 tbsp yogurt/curd.
For making the Sauce, 1 tbsp tomato ketchup, 2 tbsp soy sauce, fresh chopped chillies as per taste, 1 tsp garlic, 1 tsp ginger, 1 onion chopped, a few curry leaves, coriander or chives for garnish.
1. Make a thick batter using the flours, spices and yogurt. It should be thick enough to give a nice coating to the Babycorn. Dip Babycorns into the batter and deep fry OR pan fry with just a little oil - either way will provide crispy coated Babycorns.
2. In another pan, make the Manchurian sauce. Saute in a little oil, chillies, ginger, garlic, onion and curry leaves. Add soy sauce and ketchup, cover and simmer for a few minutes.
3. Pour in the crispy coated Babycorns into the sauce and toss gently. Garnish with coriander or chives, sprinkle chilli powder if desired. Enjoy hot!!
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