Manchurian Gravy
Indo-Chinese
Intermediate
Main CourseCrispy Baby Corn & Manchurian Gravy: An Indo-Chinese Delight
Manchurian Gravy
35 mins
Cooking Time
Intermediate
Difficulty
24
Ingredients
Vegan
Diet
Who needs takeout when you can make this crispy baby corn and manchurian gravy at home? Each baby corn, coated in a flour mixture, is fried to crispy perfection and then simmered in a rich gravy made with soy sauce, chilli sauce, and fragrant vegetables. The result is a mouth-watering mix of crispiness and spice that goes wonderfully with fried rice or noodles and is totally worth a try.
Ingredients
UNITSIngredients
For boiling baby corn:
200 gBaby corn (cut diagonally)
2 ½ cupsWater
1 tspSalt
For coating & frying:
3 tbspMaida (all-purpose flour)
3 tbspCorn flour
1 tspBlack pepper powder
¼ tspSalt
for deep fryingVegetable oil
For the Manchurian gravy:
4 tbspTomato ketchup
1 tbspChilli sauce
1 tspSoy sauce
1 tspChilli powder
1 tspBlack pepper
2 mediumOnion (cubed)
1 medium Capsicum (cubed)
½ tspGinger (finely chopped)
2 tsp Garlic (finely chopped)
2–3Green chillies (finely sliced)
3 tbspSpring onions (chopped)
2 tbspCorn flour (for slurry)
½ cupWater (for slurry)
½ tsp Sugar (optional)
3 tbspVegetable oil
as neededSalt