I am a huge fan of Indo-Chinese food. Though I hadn’t tried any of the recipes before, one day I had this obsessive need to make gobi manchurian. I set out to the wet market but to my huge disappointment, they were out of cauliflower. A bit disappointed, I headed over to the supermarket to get milk, and there in the chiller was a packet of baby corn. A particular evening in Hyderabad flashed through my memory and I knew the answer. Baby corn manchurian!
I also needed the quintessential ingredient for Chinese cooking – Soy sauce. There were about a dozen varieties in the supermarket and I picked one which I thought would be closest in taste to the one and only kind available in India – Sil Soy Sauce!
This is a dish I have only tried in restaurants. I have never tasted a home-made version so I was a bit apprehensive. I followed my sister’s recipe for Gobi Manchurian and that I have tasted and verified is yummy! So I am just replicating her recipe here, for easy reference, with slight changes in quantity.
For the gravy
How to Make Baby Corn Manchurian:
5. Garnish with some spring onions and serve hot.