Now this is a very versatile dish. A quick starter, this mushroom and baby corn manchurian can be easily converted to a gravy side dish for fried rice/noodles by adding 3 to 4 of tablespoons of water while the sauce is being prepared.
100-150gms mushroom (cleaned and cut into medium sized pieces)
100-150gms babycorn (about 7-8 of them, cleaned and cut into medium sized pieces)
1/2 cup maida/all purpose flour
2 tablespoon cornflour
1 teaspoon ginger garlic paste
1 teaspoon pepper powder
Salt to taste
Mix maida, cornflour, ginger garlic paste, pepper powder and salt with a adequate amount of water to make a thick paste. Combine mushroom and baby corn pieces well with this paste and keep aside. Heat oil in a pan and shallow fry the baby corn and mushroom pieces coated with the paste until golden brown. Drain well and keep aside.
For the sauce:
3-4 spring onion bulbs (diced)
1/2 teaspoon crushed ginger and garlic
2 green chillies (chopped fine)
2-3 teaspoon pepper powder (as per your spice level)
Salt to taste
2 tablespoon tomato sauce
1-2 teaspoon soya sauce
1 teaspoon chilli sauce
1 -2 teaspoon sesame oil
Heat the oil in a deep bottomed pan. Add chopped garlic and saute on high flame for a minute before adding in chopped onion, ginger and green chillies. Saute on high flame till the onion turns light brown. Reduce the flame and add the sauces and combine well. If you need some gravy, add 3-4 tablespoons of water now. Lastly add the fried mushroom and baby corn and combine well on high flame. Remove from fire and transfer to a serving plate. Garnish this yum mushroom and baby corn manchurian starter with chopped spring onion leaves.