Chilli Baby Corn Gravy with Veg Fried Rice

Instructions

1. 1

   Prepare the Batter

   • In a medium mixing bowl, whisk together the all-purpose flour, 1/4 cup corn flour, ginger-garlic paste, black pepper powder, and 1/2 tsp salt.
   • Gradually pour in 1/2 cup of water while whisking continuously to form a smooth, lump-free batter. The consistency should be thick enough to coat the baby corn, similar to pancake batter. Adjust water if needed.
2. 2

   Fry the Baby Corn

   • Heat 2 cups of oil in a kadai or deep pan over medium-high heat. To check if the oil is ready, drop a small amount of batter; it should sizzle and rise to the surface immediately.
   • Dip each piece of baby corn into the batter, ensuring it's fully coated, and let any excess drip off.
   • Carefully slide the battered corn into the hot oil. Fry in batches of 5-6 pieces to avoid overcrowding the pan.
   • Fry for about 4-5 minutes, turning occasionally, until they are golden brown and crisp.
   • Using a slotted spoon, remove the fried baby corn and place them on a wire rack or a plate lined with paper towels to drain excess oil.
3. 3

   Sauté Aromatics and Vegetables

   • Heat 2 tbsp of oil in a large wok or pan over high heat.
   • Once the oil is hot, add the finely chopped ginger, garlic, and slit green chillies. Sauté for 30-45 seconds until they become fragrant.
   • Add the onion petals and diced green bell pepper. Stir-fry for 2-3 minutes. The vegetables should be slightly cooked but still retain their crunch.
4. 4

   Prepare the Gravy

   • Reduce the heat to medium. Add the soy sauce, red chilli sauce, tomato ketchup, vinegar, sugar, and 1/4 tsp salt to the wok. Stir well to combine all the sauces.
   • Pour in 1.5 cups of water and bring the mixture to a rolling boil.
   • In a small bowl, mix 1 tbsp of corn flour with 3 tbsp of water to create a smooth, lump-free slurry.
   • While continuously stirring the boiling gravy, slowly pour in the cornflour slurry. This prevents lumps from forming.
   • Continue to cook and stir for 1-2 minutes until the gravy thickens to your desired consistency.
5. 5

   Combine and Serve

   • Once the gravy has thickened, add the crispy fried baby corn to the wok.
   • Gently toss everything together for about a minute, ensuring each piece of baby corn is well-coated with the gravy.
   • Turn off the heat. Garnish with freshly chopped spring onion greens.
   • Serve immediately to enjoy the best texture. The corn will lose its crispness if it sits in the gravy for too long.