Ingredients:

• 1/4 kg – baby corn, cut into one inch pieces
• 2 – small onions, quartered (optional)
• 6 to 7 tbsp -s Spring onion whites
• 3 to 4 tbsp – Spring onion greens
• 1 tbsp – chopped Garlic
• 1 tbsp – chopped Ginger
• 2 tsp – soya sauce
• 2 tsp – Vinegar
• 1 tbsp – Corn flour
• 5 tbsp – water
• 1/2 tbsp – Brown sugar
• 1 – large green capsicum, cut into thin slices
• 1.5 tbsp – Tomato sauce
• 1 tsp – Green chilli paste
• Salt to taste
• 2 tbsp – oil
• For marinade:
• Large pinch of black pepper powder
• 1/4 tsp – ginger-garlic paste
• Salt to taste
• 1 tbsp – Corn flour + few tbsp water

Method:

1. Blend all the ingredients for the marinade and marinate the baby corn for 10 mins.
2. Heat 2 tbsps oil in a flat pan. Add the baby corn pieces and shallow fry till brown. Flip and cook the other side. Keep aside.
3. Heat some more oil in a heavy-bottomed vessel. Add chopped ginger and garlic and saute on high flame for about 30 secs.
4. Add the chopped spring onion whites and quartered onions. Saute for 2-3 mins.
5. Add sliced capsicum and stir fry on high flame for 3 mins.
6. Add green chilli paste, tomato paste, soy sauce, vinegar, sugar and combine.
7. Add the sauteed baby corn and toss for a min on high flame.
8. Add 1/4 cup water, the brown sugar and adjust salt if necessary.
9. Add the corn flour water and combine on high flame, tossing the contents for 3 mins.
10. Add chopped spring onion greens and combine.
11. Garnish with more spring onion greens.
12. Serve hot.

Recipe courtesy of Richa Sharma