Ah, switching gears to the Manchurian style! While Chilli Baby Corn is all about the sharp heat of green chillies and the bite of capsicum, Baby Corn Manchurian is its deeper, slightly sweeter, and more “umami” cousin.
The secret here is the heavy use of garlic, celery, and dark soy sauce.
What Makes it “Manchurian”?
Unlike the Chilli version, a great Manchurian relies on a base of finely chopped aromatics rather than large chunks of vegetables.
1. The Crispy Corn
The preparation is similar to the Chilli version:
-
Parboil the corn, coat in a 2:1 ratio of Cornflour to Maida, add a pinch of Kashmiri red chilli powder for color, and fry until they sound like pebbles when tossed in a bowl.
2. The Manchurian Base
| Ingredient | Preparation | Why it’s there |
| Garlic | 2 tbsp, finely minced | The soul of Manchurian. |
| Celery | 1 tbsp, finely chopped | This is the “secret” restaurant flavor. |
| Green Chillies | 3-4, finely chopped | For a more integrated heat. |
| Ginger | 1 tsp, minced | For warmth. |
| Spring Onion | Whites (for cooking) & Greens (for garnish) | Provides the freshness. |
The Method
-
The Sizzle: Heat oil in a wok until it’s barely smoking. Toss in the garlic, ginger, celery, and chilli. Sauté until the garlic is fragrant but not brown.
-
The Sauce: Add 2 tbsp Dark Soy Sauce, 1 tbsp Green Chilli Sauce, and 1 tsp Tomato Ketchup (this adds the signature Manchurian tang/sweetness).
-
The Slurry: Add a mix of 1 tbsp cornflour and 1/2 cup water. Stir constantly until the sauce turns from cloudy to a deep, glossy translucent brown.
-
The Merge: Add the fried baby corn. Toss quickly so the corn absorbs the sauce but stays crunchy.
-
The Finish: Turn off the heat and throw in a handful of spring onion greens.
Reviews
There are no reviews yet.