Chilli Baby corn gravy

Chilli Baby corn gravy

Chilli baby corn is a semi dry dish. It has some moistness and there is no gravy, but the sauce coats the fried baby corns. Since its an indo-chinese recipe, it does have capsicum and green chillies. Its an lighter and healthier dish. It can be served with fried rice, noodles and Indian breads.

Chilli baby corn gravy

Chilli baby corn gravy


  • Baby corn – 15 nos
  • Maida / All purpose flour – ¼ cup
  • Corn flour – ¼ cup
  • Water – 3 tbsp
  • Salt to taste
  • Pepper powder – 3 tsp
  • Capsicum – 1 no
  • Green chillies – 3 nos
  • Big onion – 1 no
  • Spring onions –5 to 6 strands
  • Garlic – 8 cloves
  • Ginger – 2” inch stick
  • Celery – a handful
  • Soya sauce – 1 ½ tbsp
  • Oil – 1 ½ tbsp
  • Sugar – 1 tsp
  • White vinegar – ½ tsp


  • Finely chop the capsicum.
  • Rinse the baby corn in running water. Vertically slice them into two equal halves.
  • Prepare the batter by mixing half the portion of corn powder, half the portion of maida, salt, black pepper and water. Keep aside.
  • Heat 3 tbsp oil in a frying pan till the oil is medium hot.
  • Dip each and every baby corn in the batter and coat it well. Fry them in the oil and wait till they turn golden brown.
  • In the same pan, add 1 tbsp of oil.
  • Add onion, garlic and ginger. Fry for about 2 mins. Add the green chillies. Stir and fry for 1 minute.
  • Add capsicum and celery, fry for 2 mins.
  • Reduce the flame, add soy sauce. Stir and then add water, sugar, salt and pepper.
  • Increase the flame and allow the sauce to boil.
  • Dissolve 1 tbsp of corn powder in 2 tbsp of water to smooth paste.
  • Reduce the flame and add the corn starch. Keep on stirring while adding it.
  • Be sure that no lumps are formed.
  • Add vinegar and stir for a min. Then add the baby corn and allow the gravy to thicken.

Serve hot with fried rice, noodles and rotis.


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