How to make Baby Corn Manchurian - Babycorn stir fried in spicy manchurian sauce

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Babycorns (बेबी कॉर्न), Oil (ऑइल)

Cuisine : Chinese

Course : Main Course Vegetarian

Baby Corn Manchurian Recipe Card

Baby Corn Manchurian

Hindi: makai
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!

For more recipes related to Baby Corn Manchurian checkout Babycorn Salt and Pepper, Babycorn in Hot Garlic Sauce, Dahiwale Babycorn and Mushroom. You can also find more Main Course Vegetarian recipes like Sai Bhaji, Mooli Moong Besan, Mixed Vegetable And Chickpea Hotpot , Batata Humman.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Baby Corn Manchurian Recipe

  • Babycorns slit 16-18

  • Oil 1 teaspoon

  • Garlic chopped 6-8 cloves

  • Ginger chopped 1/2 inch piece

  • Spring onions sliced 2

  • Vegetable stock 1/2 cups

  • Soy sauce 1 tablespoon

  • Salt to taste

  • Black pepper powder 1/2 teaspoon

  • Cornflour/corn starch 1 teaspoon

  • Spring onion greens sliced 2 stalks


Step 1

Heat oil in a pan, add garlic and ginger and sauté. Add spring onions and stir fry for a minute. Add baby corns and stir fry till they are tender.

Step 2

Add vegetable stock, soya sauce, salt, pepper and add cornflour dissolved in two tablespoons of water. Cook till the gravy is smooth and glossy.

Step 3

Serve hot, garnished with sliced spring onion greens.