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“This is Vijaya Dinakar's recipe from the Thursday magazine (Feb 26-March3' 04}. Enjoy!”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Parboil the baby corns in a little salted water.
  2. Put corn flour, rice flour, tomato sauce, ginger-garlic paste, a little salt and the parboiled baby corns in a bowl. Mix well.
  3. Heat oil in a wok.
  4. Deep fry the baby corns in it.
  5. Remove from pan and drain out excess oil on clean kitchen paper towels.
  6. Pour 3 tbsp oil in a pan.
  7. Add onions, green chillies and garlic to it.
  8. Sauté until golden brown.
  9. Add the deep-fried baby corns, tomato sauce, soya sauce, chilli-garlic sauce and salt to it.
  10. Sauté for 10 minutes on medium heat.
  11. Garnish with coriander leaves and cashew-peanut powder.
  12. Serve!

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