Chilly Baby Corn

Ingredients

• • Onions (big) - 2
• • Capsicums - 2
• • Baby corn - 250 grams
• • Tomatoes - 4
• • Vinegar - 2 tablespoons
• • Worcestershire sauce - 1 tablespoon
• • Tomato sauce - 2 tablespoons
• • Salt - as required
• • White pepper powder - 1 teaspoon
• • Corn flour - 1 ½ tablespoons
• • Sugar - 2 teaspoons
• • Oil - 2 tablespoons

Ingredients For Grinding To A Smooth Paste

• • Garlic - 3 flakes
• • Red chillies (soaked in water for 10 minutes) - 2

Method

• 1. Peel and dice onion into 1 inch squares. Soak in water for 1 hour.
• 2. Dice Capsicum into squares and cut baby corn into 2 inch long pieces diagonally.
• 3. Blanch 3 tomatoes in hot water, remove skin and grind to paste. Strain to remove seeds.
• 4. Pierce one tomato in a knitting needle, roast over high flame directly turning gently till outer skin bursts.
• 5. Remove skin and dice into 1 inch squares.
• 6. Mix Vinegar, sauces, salt, white pepper with tomato paste together.
• 7. Break chillies into pieces. Soak in water and then grind to smooth paste with garlic.
• 8. Heat oil in a broad frying pan and add sugar in that oil and do not disturb till it caramelises.
• 9. Squeeze onions from water and add to oil.
• 10. Fry for a minute, add capsicum and fry for 2 minutes in high flame.
• 11. Add baby corn and stir fry for 3 more minutes.
• 12. Mix in diced tomatoes and ground paste. Stir fry for a minute
• 13. Mix corn flour in a cup of cold water and pour over vegetables.
• 14. Mix gently and cook till gravy becomes thick. Serve with fried rice or noodles.