Baby corn masala

Servings: 3-4

Ingredients:

Content	Quantity	Comment
For Batter
Maida flour / Refined flour	1 cup
Corn flour	1 tbsp
Salt	To taste
Green chilli sauce	1 tbsp
Ginger garlic paste	1 tbsp
Red chilli paste	1 tbsp
Water	For batter
For Frying
Baby corn	200 grams	Washed and quartered
Water	To cook
Salt	1 tbsp
For Masala
Oil	2 tbsp
Onion	2 medium	Sliced
Tomato	2 medium	Chopped
Garlic	5-6 pods	Chopped
Soy sauce	1 tbsp
Coriander leaves	2-3 tbsp
Coriander powder	1 tbsp
Jeera powder	1 tbsp
Kitchen king masala	1 tbsp	You can alternatively use garam masala
Sugar	¼ tsp
Salt	To taste
Water	As required

Method:

Heat water with some salt and bring it to a boil. Add the baby corn and cook till 3/4th done. Strain and run it through cold water and set it aside to cool.

Mix all the ingredients under the batter heading except water. Now add water bit by bit while beating it to avoid any lumps till it becomes a bit thin but not too thin in consistency (the batter should be such that too much batter should not stick to the florets). Add the cooked baby corn and set it aside for 2 minutes.

Heat oil in a pan for deep frying on medium flame. Add the corn one by one and fry till golden and crisp. Fry in batches. Strain it on a strainer.

Heat oil 2 tbsp of oil in a pan on medium flame. Add the chopped garlic and onion and saute till translucent. Add tomatoes, turmeric, salt, sugar and cook covered till soft. Add the soy sauce and saute once. Add coriander powder, jeera powder, kitchen king masala and mix well. Add water to the required consistency. Bring it to a boil. Add the fried baby corn, coriander leaves and mix well. Take it off the stove. Garnish with coriander leaves.

Serve hot with roti’s, chapati’s, rice.

Note:

If you are using garam masala, then add it at the end once you take the masala off the stove.