Baby Corn Manchurian Delight

• 15 -20 baby corn
• 15 teaspoons cornflour
• 5 teaspoons rice flour
• 2 teaspoons ginger-garlic paste
• 2 medium onions, finely chopped
• 4 green chilies, washed and chopped
• 2 garlic cloves, washed, peeled and finely chopped
• tomato sauce, as required
• 1 -2 teaspoon chili-garlic sauce
• oil, to deep fry
• 2 tablespoons cashew peanut powder
• 2 tablespoons fresh coriander leaves, washed and chopped, for garnishing
• 1 teaspoon soya sauce
• salt

1. Parboil the baby corns in a little salted water.
2. Put corn flour, rice flour, tomato sauce, ginger-garlic paste, a little salt and the parboiled baby corns in a bowl.
3. Mix well.
4. Heat oil in a wok.
5. Deep fry the baby corns in it.
6. Remove from pan and drain out excess oil on clean kitchen paper towels.
7. Pour 3 tbsp oil in a pan.
8. Add onions, green chillies and garlic to it.
9. Saute until golden brown.
10. Add the deep-fried baby corns, tomato sauce, soya sauce, chilli-garlic sauce and salt to it.
11. Saute for 10 minutes on medium heat.
12. Garnish with coriander leaves and cashew-peanut powder.
13. Serve!

corn, cornflour, rice flour, gingergarlic, onions, green chilies, garlic, tomato sauce, chiligarlic sauce, oil, peanut powder, fresh coriander leaves, soya sauce, salt

Taken from www.food.com/recipe/baby-corn-manchurian-delight-120857 (may not work)