Babycorn Manchurian

Babycorns cooked in manchurian sauce.

Ingredients:
•Babycorns,cut into small pieces 10
•Cornflour/ corn starch 5 teaspoons
•Rice flour 2 teaspoons
•Refined flour (maida) 2 teaspoon
Baking soda
•Red Colour,optional 2 pinch
Salt
•Green chillies,finely chopped 2
•Oil 2 tablespoons for deep-frying
•Onion ,chopped 1 medium
•Ginger-garlic paste 1/2 teaspoon
•Spring onion bulbs,chopped 1/2 cup
•Vinegar 2 teaspoons
•Soy sauce 1 teaspoon
•MSG 1/2 teaspoon
•Tomato sauce 1/2 cup
•Spring onion greens,chopped

Method:
In a large bowl mix together cornflour, rice flour, maida, baking soda, salt, red color, salt, one green chilli and water to make a thick batter.
Heat sufficient oil in a non-stick kadai. Dip the baby corn in the batter and deep fry them till golden brown and crisp. Drain on absorbent paper and set aside.
Heat two tablespoons oil in a non-stick pan. Add onion, ginger-garlic paste and spring onion bulbs and saute till onions turn golden brown.
Add green chillies and saute for a minute. Add vinegar, soy sauce, MSG and tomato sauce and mix well.
Add the fried baby corn and toss well.
Serve hot garnished with spring onion greens.