Baby Corn Manchurian is a spicy, sweet and sour Indian Chinese fusion dish. It can be made dry or with gravy. I have shared both these versions in this post.
Frying Baby Corn
1. Rinse and then chop 250 grams baby corn in 2 to 3 pieces. If they are small in size then no need to chop them.
2. Take the chopped baby corn in a mixing bowl. Add ¼ teaspoon black pepper and ¼ teaspoon salt or add as per taste.
mix very well
. Heat oil as required in a kadai or pan. You can deep fry or shallow fry the baby corn. Check the oil temperature by adding one piece of baby corn. It should gradually come on top. Then the oil is ready for frying. If it stays at the bottom the oil is not hot enough, so increase the flame. If it comes up too quickly, the oil has become very hot, so reduce the flame.
26. Reduce the flame. Then add the corn starch paste. Stir the paste and then add as the corn starch settles down at the bottom of the bowl.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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