Fiery Chilli Baby Corn | Indo-Chinese Appetizers

I had bought a box of Baby corn planning to make stir fry. It was hiding in my fridge until I found it on the other day and was pleading to be used. I was no mood to make a stir fry that evening and so decided to make this as a quick and a super-spicy snack. My sis gave me the recipe for Chilli paneer with the same method. I decided to substitute Baby corn for Paneer. 

Ingredients:
Baby corn - 8 oz ~ 1/4 kg
Onion - cubed into 1" pieces - 1 cup
Green bell pepper - cubed - 1 cup (Can use any variety)
Garlic - 3 cloves - minced
Soy sauce - 1 tbsp (I use low-sodium variety)
Tomato Chilli sauce - 2 tbsp (If using tomato sauce and chilli sauce seperately use 1 tbsp of each)
Green Chilli - 1 (optional - This makes the dish super-spicy)
Corn flour - 2 1/2 tbsp
Chilli powder - 1/4 tsp
Salt - 1/4 tsp
Water - 1 tbsp
Oil

Method:
Clean and cut the baby corn to the size of about 2" each. In a wide bowl, add the corn flour, chilli powder salt and the baby corn and mix. Sprinkle water to get everything together. It should not be very batter-like or watery. Just lightly sticky to coat all of the baby corn with the flour and chilli powder. Let it marinate for 30 mins. Meanwhile you can cube the onions and bell peppers.
Heat 2 tbsp oil in a wide non-stick skillet and shallow fry the baby corn, just for 2 mins or until the coating turns light brown. Drain in a paper towel.
Heat 1 tbsp of oil (you may use left over from frying) and in medium-high heat saute the green chilli, cubed onions and minced garlic for 3 mins. The onions should be still crunchy. Add cubed bell peppers and fry for 3 mins. The bell peppers should be slightly cooked, but still crunchy. Add a pinch of salt, the sauces and the baby corn and mix in low flame for a min and turn off the heat. Serve hot.
Disclaimer: This is a dish for brave people who have a super spicy palate.

I am sending this to 'Dish Name Starts With : F ' event by Akila.

Baby Corn