Baby Corn Chilli Fry

INGREDIENTS:

15 baby corn, diagonally cut
1 small green bell pepper, thinly sliced

1 inch ginger, finely chopped
4 green chilies, slit
5 garlic, finely chopped
1 cup finely chopped onion/spring onions
1 tbsp soy sauce or as required
1 tbsp white vinegar (optional)
1 tbsp chopped celery
1 tbsp black pepper powder
2 tbsp water
1 tsp corn flour to be sprinkled from above
Salt as required
Sugar as required (optional)
Oil to shallow fry/deep fry the baby corn
2 tbsp oil for the sauce

For the batter:

2 tbsp all purpose flour (optional)
4 tbsp cornflour (If not using all purpose flour, then take 6 tbsp of cornflour)
water as required to make a thick paste
salt and pepper as required

METHOD:

Preparing the batter:

1. Make a smooth paste with the corn flour, all purpose flour, salt, pepper and water.
2. Rinse and paper dry the baby corn.
3. Heat oil on a frying pan.
4. Dip each baby corn piece in the batter and coat it well with the batter.
5. Deep fry the baby corn on medium flame till the edges and sides are golden brown.
6. Drain the baby corn on kitchen towels.

Preparing the sauce:

1. In pan, heat about 2 tbsp oil.
2. Once hot, add chopped onions or spring onions, ginger, garlic and slit green chilies.
3. stir fry on a high flame till the onions have become translucent. If you cannot handle high flame, do it on medium flame.
4. Add green bell pepper and stir fry till the they have partly cooked but still retain their crunch.
5. Add the soy sauce and mix well.
6. Sprinkle black pepper powder, salt and sugar (if using). 
7. Add 2 tbsp water and stir.
8. Sprinkle 1 tbsp of corn flour. 
9. Mix well and cook for  about 1-2 minutes.
10. Add white vinegar and stir again.
11. Add the deep fried baby corn with chopped celery to this mixture. Mix well.
12. check the taste and add salt, pepper or soy sauce if required.

Serve chilli baby corn as a starter or with veg fried rice.