Baby corn chilly
A unique cruisine in India is what we Indians call ‘Indian Chinese’ – so flavoured to suit the Indian palete. And so popular it is that all localities have their own local chinese joint where you will find the boys of neighbourhood hanging out together in the evening, rejoicing over a plate of Indian Haka noodles. These stall are not hard to find, the food is cheap and its filling and yummy. And with most of them located just along a busy roadside to attract maximum customers, its interesting to sit here and enjoy a bowl of hot Manchow soup while you see life whisk by you in a frenzzy (but that is of course, if you have the immunity to tolerate roadside food). Here is a favourite Indian Chinese recipe for you to make and enjoy at home.
10 – 12 lengthwise sliced baby corn, 1 lengthwise sliced onion, 1 small lengthwise chopped bell pepper, 3 chopped green chillies, 1 ½ ginger garlic paste, 2 – 3 tablespoons soy sauce, 1 tablespoon rice vinegar, ½ tablespoon sugar, 1 tablespoon corn four, salt to taste and oil to cook
- Heat some oil in a pan and add the chillies, onion and ginger garlic paste and cook for 3 minutes.
- Add the bell pepper, soy sauce, vinegar and sugar and cook for another 2 – 3 minutes.
- Then add the baby corn and sprinkle it with water. Cover and cook till the baby corn is half cooked.
- In a separate bowl, dilute the corn flour with 4 tablespoon of cold water, assuring that no lumps are formed. Add this to the baby corn mixture and mix well.
- Add salt and cook till the gravy thickens. Use water to get the gravy to the desired consistency.
- Serve with vegetable fried rice for a quick Chinese meal.
Try a tip
The baby corn in this recipe can easily be replaced by mushrooms, paneer, broccoli and cauliflower florets or even chicken. Garnish with spring onion greens for a crunchier and fresher bite.