How to prepare baby corn chilli

Prepare baby corn fry

• Clean and trim the baby corn and cut them into bite-sized pieces.
• In a large bowl, combine besan (gram flour), rice flour, red chili powder, turmeric powder, coriander powder, cumin powder, and salt.
• Now, gradually add water to the bowl while whisking continuously. Aim for a smooth and thick batter that adheres well to the baby corn.
• Heat a generous amount of oil in a frying pan over medium heat.
• Now take each piece of baby corn and dip it into the prepared batter, ensuring an even coating.
• Carefully place the coated baby corn into the hot oil. Fry in small batches to avoid overcrowding the pan. Maintain the temperature and achieve an even golden brown color. Allow the baby corn to fry for approximately 4-5 minutes, turning them occasionally for uniform crispiness.
• Once the baby corn turned brown and attains a satisfying crunch, use a slotted spoon to gently lift them from the oil.
• Place the fried baby corn on paper towels to absorb any excess oil.

Prepare the Sauce

• In a sauce pan, heat a tablespoon of oil. Add 1-2 chopped green chilli, ginger-garlic paste and sauté for a minute.
• Now add sliced bell peppers, diced onions and sauté them for 3-4 minutes until they are slightly tender but still crisp.
• Add little bit of salt to it and then add water as needed for the sauce. You may add more water but I would recommend to add little water just to make a thick sauce.
• Add 1/2 tsp corn flour to thicken the sauce.
• Add soya sauce, chilli sauce and tomato sauce to the pan and sauté for 1-2 minutes on high flame.

Combine with baby corn

• Toss the fried baby corn with the sautéed veggies and sauce until everything is well coated.
• Season to taste with salt and pepper. To add crunch, sprinkle white sesame seeds on top of the dish.