New Update
Main Ingredients | Babycorns, Salt |
Cuisine | Fusion |
Course | Main Course Vegetarian |
Prep Time | 11-15 minutes |
Cook time | 16-20 minutes |
Serve | |
Taste | Spicy |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 16-20 babycorns, cut diagonally
- Salt to taste
- Crushed black peppercorns to taste
- 3 tablespoons cornstarch
- 2 tablespoons oil + for deep-frying
- 1 inch ginger, grated
- 2 green chillies, sliced diagonally
- 1 tablespoon chopped garlic
- 3-4 spring onion bulbs, chopped
- 1 teaspoon chopped celery
- 2 stalks of spring onion greens, chopped
Method
- Take babycorns in a bowl. Add salt, crushed peppercorns, 2 tablespoons cornstarch and little water and mix well.
- Heat sufficient oil in a pan. Deep-fry babycorns till golden and crisp. Drain on absorbent paper.
- Heat 2 tablespoons oil in a non-stick pan. Add ginger and green chillies and sauté well. Add garlic, mix and sauté for a minute.
- Add spring onion bulbs, mix and sauté for a minute. Add celery, sauté and cook for a minute.
- Dissolve remaining cornstarch in little water to make a smooth slurry.
- Add some water, crushed peppercorns and slurry and mix well. Add fried babycorns and toss to mix.
- Add spring onion greens and mix well. Let it get heated through.
- Serve hot garnished with bell pepper curls.
Nutrition Info
Calories | 1061 |
Carbohydrates | 94.1 |
Protein | 17.3 |
Fat | 68.4 |
Other Fiber | Niacin- 2.4mg |
Advertisment