Nov 4, 2010
Babycorn -- 10-15
Garlic -- 2-3
Ginger -- 1 cm piece
Pepper powder -- 1/4 teaspoon
Cornflour -- 2 heaped teaspoons
salt 1/4 teaspoon
Oil -- 4-5 tablespoons
Garlic -- 3-4 (chopped finely)
Ginger -- 1/2 inch piece (chopped finely)
Spring onion -- 2-3 (chopped)
Vinegar -- 1 teaspoon
Soy sauce -- 1/2 teaspoon
Tomato sauce -- 2-3 teaspoons
Green chilly paste (or sauce) -- 3 teaspoons
salt to taste
Slit the baby corns lengthwise and cut it into 1 1/2 inch pieces. Keep aside.
Crush garlic and ginger and make a paste. You can also use ginger garlic paste. Add pepper salt and cornflour and make a watery paste with 3-4 tablespoon of water.
Add the baby corns to the marinade and toss it lightly to coat well. Leave it for half an hour.
Heat a griddle (tawa) and pour a couple of tablespoons of oil on it. Lay the baby corns side by side and roast it on both sides until brown spots appear.
Heat rest of the oil in a wok and add the chopped ginger and garlic. Once it is cooked add the spring onions. (reserve some of the spring onion greens for garnish)
Saute for a minute on high flame.
Add the sauces, vinegar and salt to the wok and saute for another minute. Add the leftover marinade to this seasoning and lower the heat for a minute.(This step is optional.)
Finally add the browned baby corns and toss for a minute or two to coat the corns with the seasoning.
Garnish with chopped spring onion greens and serve hot with tomato sauce.