Preparation

• 1
  Boil 3 glasses of water in a pan with a pinch of salt and par boil baby corns in it, drain and keep aside.
• 2
  To make red chili paste - in a bowl add 2 tbsp chili powder + vinegar + pinch of salt, mix well and make a thick paste
• 3
  Slit the baby corns from the center and stuff with this chili paste (use half chili paste here)
• 4
  In a bowl take cornflour, refined flour, salt and the remaining 1 tbsp chili paste, add just enough water and make a thick batter - mix well.
• 5
  Dip the baby corns in corn flour batter and deep fry in hot oil on medium heat.
• 6
  Fry till golden in colour, drain and keep aside.
• 7
  Heat 2 tbsp oil in a pan, add grated ginger and capsicum juliennes.
• 8
  Saute for few seconds, then add the schezwan sauce (recipe below) and 1/4 cup water.
• 9
  Add tomato ketchup, salt and pepper powder.
• 10
  Mix and let it cook till it thickens.
• 11
  Now add fried baby corns, stir and mix.
• 12
  Serve hot .
• 13
  <em><strong>SCHEZWAN SAUCE</strong></em>
• 14
  Kashmiri red chilies - 12
• 15
  Chopped ginger - 1 tbsp
• 16
  White vinegar - 2 tsp
• 17
  Soya sauce - 1 tsp
• 18
  Salt - 1 tsp
• 19
  Sugar - 1/2 tsp
• 20
  Oil - 2 1/2 tbsp
• 21
  Corn starch - 1 tbsp
• 22
  Tomato ketchup - 1 1/2 tbsp
• 23
  Water - 1 tbsp
• 24
  <em><strong>Procedure:</strong></em>
• 25
  Break the red chilies in small pieces and soak them in 3/4 cup of warm water for 30 minutes.
• 26
  Grind to make a smooth paste along with the water.
• 27
  Heat oil in a pan and add chopped ginger and saute for few seconds.
• 28
  Now add the chili paste and salt ,and saute till it become thick.
• 29
  Mix cornflour with 1 tbsp of water and add this slury in the chili paste along with all the remaining ingredients.
• 30
  Now cook on low flame till it thickens.
• 31
  Remove from the flame and keep refrigerated.