I am a big fan of Indo-Chinese cuisine, and baby corn Manchurian is one of my favourite appetizers. This dish is a union of various tastes – sweet, sour and spice. Baby Corn Manchurian gets my nod ahead of Gobi Manchurian which is far more popular than the former. But it is a hassle to clean gobi which takes more time than making the Manchurian dish itself. You can also serve the baby corn Manchurian with steamed rice or noodles.
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Ingredients:
Baby corn – 10 to 12
Batter:
Maida – 2 tbsp
Corn flour – 1 tbsp
Ginger Garlic paste – 1 tsp
Chili powder – 1 tsp
Salt
Oil
Manchurian Sauce:
Oil – 1 tbsp
Onion – 1 big
Garlic Cloves – 5 to 6 (chopped finely)
Capsicum – 1
Green chillies – 3
Ginger Garlic paste – 1 tsp
Tomato Sauce – 2 tbsp
Soya Sauce – 1 tbsp
Vinegar- 1 tsp
Sugar – 1 tsp
Corn flour – 1 tsp
Salt
Coriander leaves
Preparation: 
Clean and cut baby corn into length of your choice. Take a bowl and mix all the batter ingredients with enough water to form a thick batter. Now dip the corn in the batter and coat it well. Take a pan and add 2 to 3 tbsp of oil in it. As the oil heats, place the coated baby corn on the pan evenly. After it cooks on one side, flip the baby corn and cook it on the other side till golden brown. This will take 10 to 15 minutes or less. By doing this you will be shallow frying the corn instead of deep frying.
Manchurian Sauce:
Cut the Onion and Capsicum into medium size pieces. In a pan heat oil. Add chopped garlic and fry for a minute. Then add chopped onions and slit green chillies, fry till onions turns light brown. Then add chopped capsicum and fry for 2 to 3 minutes. Add the sauces (tomato sauce, vinegar, soya sauce) and mix well. Add sugar and salt. As it starts to boil add the fried baby corn and mix well. Now dissolve the corn flour in half cup of water and sprinkle it on the Corn Manchurian. This gives the baby corn a juicy texture and sauces get well coated with the baby corn. Garnish this with coriander leaves and Spring onions.
