Baby Corn 65
Servings - 2 - 3
INGREDIENTS
Water - 1 litre
Salt - 1/2 teaspoon
Baby corn - 370 grams
All purpose flour - 45 grams
Corn flour - 30 grams
Ginger paste - 1 1/2 teaspoons
Garlic paste - 1 1/2 teaspoons
Garam masala - 1 teaspoon
Paprika - 2 teaspoons
Salt - 1/2 teaspoon
Lemon juice - 1 tablespoon
Water - 30 milliliters
Oil - for frying
Oil - 2 tablespoons
Ginger - 1 1/2 teaspoons
Green chili - 1 tablespoon
Curry leaves - 1 tablespoon
Red chili - 1 teaspoon
Salt - 1/2 teaspoon
Yogurt - 60 grams
PREPARATION
- Take a heavy skillet, add 1 litre water, 1/2 teaspoon salt, 370 grams baby corn and mix it well.
- Bring it to a boil.
- Boil for 8 - 10 minutes on medium heat.
- Remove it from heat and drain the baby corns.
- Transfer this into a mixing bowl, add 45 grams all purpose flour, 30 grams corn flour, 1 1/2 teaspoons ginger paste, 1 1/2 teaspoons garlic paste, 1 teaspoon garam masala, 2 teaspoons paprika, 1/2 teaspoon salt, 1 tablespoon lemon juice and mix it well.
- Add 30 milliliters water and mix it again.
- Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
- Drain it on an absorbent paper and keep aside.
- Heat 2 tablespoons oil in a pan, add 1 1/2 teaspoons ginger and stir well.
- Add 1 tablespoon green chili, 1 tablespoon curry leaves and stir for 2 - 3 minutes.
- Add 1 teaspoon red chili, 1/2 teaspoon salt and mix it well.
- Then, add 60 grams yogurt and mix it again.
- Cook for 5 - 7 minutes on medium heat.
- Now, add the fried baby corns and mix it well.
- Cook for another 5 - 7 minutes on medium heat.
- Remove it from heat.
- Serve hot.
