Step-by-Step Instructions

1. 1.Prepare Baby Corn

   Take 250g baby corn. Cut each baby corn into four thin slices lengthwise. This ensures even coating and crispiness.

2. 2.Boil Baby Corn

   Boil an adequate amount of water in a pot. Add salt to the boiling water. Add the cut baby corn pieces and boil for 5 to 7 minutes on medium flame.

3. 3.Strain and Cool

   After boiling for 7 minutes, strain the baby corn and transfer them to a bowl. Let them cool down completely.

4. 4.Coat Baby Corn

   Once the baby corn cools down, add 1/4 cup all-purpose flour (maida), 1/4 cup cornflour, salt as per taste, and 2 teaspoons ginger garlic paste. Mix everything well. Gradually add a little water at a time, mixing until the flour and cornflour form a sticky coating on each baby corn piece, similar to a pakora batter.

5. 5.First Fry Baby Corn

   Heat cooking oil in a pan on medium-high flame. Separate the coated baby corn pieces and carefully drop them into the hot oil. Fry until they turn slightly golden. Remove them and place them on a paper towel to absorb excess oil. Repeat for all baby corn.

6. 6.Double Fry Baby Corn

   Let the first-fried baby corn rest for 5 minutes. Then, re-fry them in the same hot oil until they become golden brown and extra crispy. Remove and place them in a mesh strainer to keep them airy and crisp.

7. 7.Prepare the Sauce Base

   In a separate kadhai or pan, heat 3 tablespoons of cooking oil. Once hot, add 2 tablespoons chopped ginger garlic. Sauté for a few seconds until the raw smell is gone. Add 2 slit green chillies and 2 medium-sized onions (cut into big pieces with separated layers). Sauté for about a minute. Add 1 medium-sized capsicum (cut into big pieces) and sauté for another minute.

8. 8.Add Sauces and Spices

   Add 1 teaspoon red chilli powder, 1 teaspoon crushed black pepper, 1 tablespoon tomato ketchup, 2 tablespoons red chilli sauce, 1 teaspoon vinegar (or lemon juice), and 1 tablespoon soy sauce. Toss everything together on high flame for a few seconds to combine.

9. 9.Thicken the Sauce

   Add around 1/4 cup of water to the sauce and bring it to a boil. If desired, add 1/2 teaspoon of homemade organic red food color (optional). Add the cornflour slurry (1 tablespoon cornflour mixed with 2 tablespoons water) while continuously stirring. The sauce will become glossy. Add a little more water if needed to reach desired consistency.

10. 10.Final Mix and Serve

    Add a very little salt (as other sauces already contain salt). Add 1 tablespoon honey (or sugar if honey is not available). Give everything a good mix. Finally, add the double-fried crispy baby corn. Lower the flame and toss until each baby corn piece is well coated with the sauce. Serve immediately and enjoy!