Crispy Baby Corn Fry

Ingredients:

Baby Corn	12
Onions	2 medium
Capsicum	1
Garlic	5 – 6 cloves
Ginger	½ inch
Green Chillies	1
Tomato Sauce	2 tsp
Red chilli sauce	2 tsp
Garam masala	2 pinch
Pepper powder	2 pinch
Coriander leaves	few chopped
Salt	2 – 3 pinch
Oil	2 tbsp

Ingredients for Marinating

Turmeric powder	2 pinch
Red chilli/Coriander powder mix	1 tsp
(Red chilli and coriander powder mix :: 100 : 150 gms)
Pepper powder	2 pinch
Salt	¼ tsp
Corn flour	3 tbsp (or more)
Maida (All purpose flour)	1 tbsp

Method:

1. Clean and wash the Baby Corn well. Cut each into 3-4 pieces. Take 2 cups of water in a bowl and add 1 tsp of salt. Drop all the corn pieces into the salt water and bring it to a boil. Continue boiling in high flame for 3-4 minutes and immediately drain the water using a colander. Allow it to cool.
2. Once the corns are completely cooled, add all the ingredients mentioned for marinating except corn flour and maida. No need to add water. Wetness in the corns is sufficient. See that all the corns are coated well. Now sprinkle the flours and again mix till well coated. Keep aside for 10 to 15 minutes.
3. Heat oil in a kadai to medium hot. Drop few corns gently into the oil. Fry till light brown and crisp. Adjust the flame to low-medium while frying. Repeat with remaining corns and keep aside.
4. Chop onions, garlic, ginger and green chillies into fine pieces. Cut capsicum into big pieces (discard the seeds).
5. Heat oil in a kadai/wok. Add chopped onions, garlic, ginger and green chillies together and fry for few seconds (till onions turns into light pink). Lower the flame and add capsicum and fry for few seconds. Then add tomato sauce and red chilli sauce with little water (1-2 tbsp). Add garam masala, pepper powder, and salt. Mix well and add fried baby corns. Fry till dry and then add coriander leaves (can add chopped spring onion shoots for extra flavour). Fry for a few seconds and switch off the flame. Crispy Baby Corn fry is ready.

Serve with fried rice or as it is.