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Baby Corn Manchurian

Monika Sohaney
10 minutes
Prep Time
20 minutes
Cook Time
4 People
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ABOUT Baby Corn Manchurian RECIPE

This dish is a mixture of Chinese and Indian cuisine, an all time favorite of my kids! Baby corn is a cereal grain taken from corn (maize) harvested early while the stalks are still small and immature. They are the most cute looking and healthy grains I have seen! They are rich in carbohydrates and proteins that is needed for children.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Chinese
  • Stir fry
  • Simmering
  • Appetizers
  • Vegan

Ingredients Serving: 4

  1. 100 gm sweet baby corn
  2. 4 cloves of garlic finely chopped
  3. 1 big sized onion, finely chopped
  4. 1/2 inch piece of ginger finely chopped
  5. 3-4 tablespoon tomato sauce
  6. 2-3 tablespoon chilli sauce
  7. 3-4 tablespoon thick soya sauce
  8. 1 tablespoon vinegar
  9. 2 tablespoon oil
  10. 1/2 tablespoon grounded black pepper
  11. 1 tablespoon corn flour
  12. salt according to taste


  1. Cut the baby corn into pieces of 2 inches each. Then semi boil the baby corn for 2-3 minutes. Filter the water after the baby corn is boiled.
  2. Heat up the pan and put in oil. Once the oil is heated, put in the ginger, garlic and onion and fry for 1-2 minutes.
  3. Pour the baby corn into the pan, mix in the tomato, chilli, thick soya sauces into the pan along with the vinegar.
  4. Next, mix in the corn flour with 1/2 cup of water. Then pour this mixture into the pan. Add salt and black pepper.
  5. Mix all of the ingredients together and stir it nicely on a medium heat for 5-6 minutes.
  6. Turn off the flame once the mixture coats the baby corn completely.
  7. Garnish the Baby Corn Manchurian with coriander leaves and it's ready to be served.

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Andrea Srivastava
Andrea Srivastava   Nov-18-2016

yummy one!

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