Whenever I have some baby corn at home, I try to make different starters using it. Be it manchurian, 65 or any tandoori version. I love starter recipes. They add a natural specialty to any boring and mundane meal and give that extra kick especially when there are guests at home. Today, I am sharing a sweet and spicy honey chili baby corn. To suit it to your taste, you may either make it spicy or sweet. Usually this recipe is made by dipping the baby corn in a batter and then deep frying them in oil. I did not do that simply because I thought that doesn’t really add a lot to the taste of the dish. Also, I find this is relatively easier and healthy.
Cooking time: 10 mins
Preparation time: 10 mins
Baby corn – 1/2 cup (cut into long pieces)
Onion – ¼ cup (diced)
Capsicum/green bell pepper – ¼ cup (diced)
Green chilli – 4 (slit lengthwise)
Curry leaves – 5-6
Garlic cloves – 4-5 (finely chopped)
Ginger – 1 tsp (very finely chopped)
Red chilli sauce – 2 tbsp
Green chili sauce – 2 tbsp
Tomato ketchup – 1 tbsp
Soy sauce – 2 tbsp
Vinegar/lemon juice – 1 tsp
Pepper powder – ½ tsp
Honey – 1 tbsp
Oil – 1 tbsp
Salt – to taste
Coriander leaves – to garnish
Spring onion greens – to garnish
- Blanch the baby corns in hot water for about 10 mins till they become soft and edible. Drain and set aside.
- In a skillet, heat oil and add the garlic and ginger and fry for few seconds.
- Add the green chili, curry leaves and fry for a minute.
- Add the onions, capsicum and fry till the vegetables soften a bit.
- Add the red chili sauce, green chili sauce, tomato ketchup, soy sauce and give a good mix. Add about ¼ cup water if needed.
- Add the baby corns, pepper and salt (be careful since the soy sauce has salt) and give a good mix.
- Switch off the heat and add vinegar, honey, coriander leaves and spring onions. Combine well.
- Serve hot with fried rice. I served it with Thai-style Basil fried rice and it was yum!!