Chilli Baby Corn Gravy
Crispy fried baby corn tossed in a savory, spicy, and tangy gravy with onions and bell peppers. This Indo-Chinese favorite is a perfect appetizer or side dish for fried rice and noodles.
For 4 servings
Prepare the Batter
- In a medium mixing bowl, whisk together the all-purpose flour, 1/4 cup corn flour, ginger-garlic paste, black pepper powder, and 1/2 tsp salt.
- Gradually pour in 1/2 cup of water while whisking continuously to form a smooth, lump-free batter. The consistency should be thick enough to coat the baby corn, similar to pancake batter. Adjust water if needed.
Fry the Baby Corn
- Heat 2 cups of oil in a kadai or deep pan over medium-high heat. To check if the oil is ready, drop a small amount of batter; it should sizzle and rise to the surface immediately.
- Dip each piece of baby corn into the batter, ensuring it's fully coated, and let any excess drip off.
- Carefully slide the battered corn into the hot oil. Fry in batches of 5-6 pieces to avoid overcrowding the pan.
- Fry for about 4-5 minutes, turning occasionally, until they are golden brown and crisp.
- Using a slotted spoon, remove the fried baby corn and place them on a wire rack or a plate lined with paper towels to drain excess oil.
Sauté Aromatics and Vegetables
- Heat 2 tbsp of oil in a large wok or pan over high heat.
- Once the oil is hot, add the finely chopped ginger, garlic, and slit green chillies. Sauté for 30-45 seconds until they become fragrant.
- Add the onion petals and diced green bell pepper. Stir-fry for 2-3 minutes. The vegetables should be slightly cooked but still retain their crunch.
Prepare the Gravy
- Reduce the heat to medium. Add the soy sauce, red chilli sauce, tomato ketchup, vinegar, sugar, and 1/4 tsp salt to the wok. Stir well to combine all the sauces.
- Pour in 1.5 cups of water and bring the mixture to a rolling boil.
- In a small bowl, mix 1 tbsp of corn flour with 3 tbsp of water to create a smooth, lump-free slurry.
- While continuously stirring the boiling gravy, slowly pour in the cornflour slurry. This prevents lumps from forming.
- Continue to cook and stir for 1-2 minutes until the gravy thickens to your desired consistency.
Combine and Serve
- Once the gravy has thickened, add the crispy fried baby corn to the wok.
- Gently toss everything together for about a minute, ensuring each piece of baby corn is well-coated with the gravy.
- Turn off the heat. Garnish with freshly chopped spring onion greens.
- Serve immediately to enjoy the best texture. The corn will lose its crispness if it sits in the gravy for too long.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra crispy baby corn, you can double-fry them. Fry once until light golden, remove, and then fry again in hot oil for 1-2 minutes until deep golden brown.
- 2Ensure the oil for frying is sufficiently hot before adding the baby corn to prevent them from absorbing too much oil.
- 3Do not overcook the onions and bell peppers; they should have a distinct crunch to contrast with the gravy.
- 4Always add the cornflour slurry to a boiling gravy while stirring constantly to avoid lumps.
- 5Adjust the sauces (soy, chilli, ketchup) to your personal preference for a saltier, spicier, or sweeter taste.
- 6For a deeper flavor, add a few drops of sesame oil to the gravy just before turning off the heat.
Adapt it for your goals.
Protein Swap
Replace baby corn with 200g of paneer cubes, tofu, or mushrooms. Follow the same batter-frying process.
Dry VersionDry Version
To make Chilli Baby Corn Dry, reduce the water for the gravy to just 1/4 cup. This will create a thick sauce that just coats the corn, perfect as an appetizer.
Healthier PreparationHealthier Preparation
Instead of deep-frying, coat the baby corn in batter and air-fry at 200°C (400°F) for 12-15 minutes, or bake in a preheated oven until golden and crisp.
Spicier KickSpicier Kick
Add 1 teaspoon of Schezwan sauce along with the other sauces for an extra layer of heat and flavor.
Gluten FreeGluten-Free
Use a mix of rice flour and corn flour for the batter instead of all-purpose flour. Ensure you use gluten-free soy sauce (tamari).
Why this is on our healthy list.
Source of Vitamin C
The green bell peppers (capsicum) in this dish are an excellent source of Vitamin C, an antioxidant that supports immune function and skin health.
Provides Dietary Fiber
Baby corn contributes dietary fiber to the meal, which is important for maintaining good digestive health and promoting a feeling of fullness.
Contains Beneficial Allicin
Garlic, a key aromatic in the gravy, contains allicin, a compound known for its potential anti-inflammatory and cardiovascular benefits.
Frequently asked questions
One serving of Chilli Baby Corn Gravy contains approximately 380-450 calories. The majority of the calories come from the deep-fried baby corn and the sauces used in the gravy.