Time: 30 minutes
Serves: 2-3
A dish I can't seem to get enough of. A restaurant favorite, but trust me, its so easy to make at home!
INGREDIENTS:
METHOD:
TIPS: Garnish with finely chopped spring onions to add freshness to the dish.
Recipe by: Sukanya Saha
Serves: 2-3
A dish I can't seem to get enough of. A restaurant favorite, but trust me, its so easy to make at home!
INGREDIENTS:
- 15 babycorns, cut into 3 parts lengthwise
- Corn flour as required for coating
- Salt to taste
- Oil
- 1 tsp finely chopped garlic
- 2 green chillies finely chopped
- 1 onion, finely chopped
- 1 capsicum finely chopped length wise
- 3 tbsp tomato ketchup
- 4 tbsp tomato puree
- Sugar as per taste
- Salt to taste
METHOD:
- Coat the babycorn evenly in cornflour and salt mixture.
- Heat oil in a deep bottomed pan. Fry the babycorn till nice and crispy.
- Keep aside.
- In a wok, ad 2 tbsp oil.
- Fry the garlic and onion till translucent.
- Now add the capsicum and chillies, stir fry on medium flame.
- Add the tomato puree and adjust with sugar.
- Add salt and tomato ketchup. Taste your sauce.
- Now add the babycorn and stir and make sure they are coated.
- Wait till you reach a thick consistency of your sauce. Take off heat.
- Serve hot.
TIPS: Garnish with finely chopped spring onions to add freshness to the dish.
Recipe by: Sukanya Saha