Babycorn Manchurian

Ingredients 

• 8-10 babycorns
• 2 green chillies
• 2 spring onions with greens
• Salt to taste
• 2 1/2 teaspoons dark soy sauce
• 1/2 tablespoon ginger-garlic paste
• 1 1/2 tablespoons refined flour (maida)
• 1 tablespoon cornflour/ corn starch
• 1 tablespoon oil
• Oil to deep fry
• 1 tablespoon chopped garlic 
• 1 teaspoon chopped ginger 
• 1 1/2 cups vegetable stock
• 1 teaspoon red chilli sauce
• A pinch of sugar
• 2-3 tablespoons cornflour slurry
• 1 teaspoon vinegar
• Fried rice to serve

Method

1. Cut babycorns in to 1 inch pieces and transfer into a bowl.
2. Finely chop green chillies and spring onion greens. Thinly slice spring onion bulbs.
3. Add salt, ½ tsp dark soy sauce, ginger-garlic paste, refined flour and cornflour to the babycorns and mix well.
4. Heat sufficient oil in a kadai, slide in the babycorns and deep-fry till golden and crisp. Drain on absorbent paper.
5. To make the gravy, heat 1 tbsp oil in a non-stick wok. Add garlic, ginger, and green chillies and sauté till golden brown.
6. Add spring onion bulbs and sauté till translucent. Add vegetable stock and mix well.
7. Add remaining dark soy sauce, red chilli sauce salt and sugar and mix well. Let it come to a boil.
8. Add cornflour slurry and mix well. Cook till the mixture thickens.
9. Add the fried baby corns and ½ the chopped spring onion greens and mix well. Add vinegar and mix well.
10. Transfer into a serving plate, garnish with remaining chopped spring onion greens and serve hot with fried rice.