Ingredients:

12-15 baby corn
1 small onion, chopped
1 small bunch of Spring onions chopped (Separate whites and greens)
1 tablespoon chopped garlic
1 tablespoon Soya Sauce
1 tablespoon red Chilli Sauce
1 tablespoon Tomato Ketchup
1 teaspoon Vinegar
1 teaspoon corn flour
Oil for deep frying
Salt to taste
For the batter:
Cut the baby corn in halves.For the baby corn Manchurian batter, mix all ingredients from the batter list and with a little water and make batter. Batter should not be too thick or too runny. Mix all baby corn with the batter and leave aside to marinade for 10-15 mins. Make sure all baby corn pieces are fully covered by the batter.Heat the oil and deep fry all baby corn till lightly golden brown and crispy. Place all fried baby corn Manchurian in a kitchen paper to absorb the access oil.Heat 1 tablespoon oil in a wok or pan. Add chopped spring onion whites and chopped onion. Cook for a minute on high heat. Keep stirring.Add the chopped garlic. Cook for a minute on high heat. Keep stirring.Add all sauces, salt and vinegar. Mix well and cook for a minute.Add the corn flour. Cook for 2-3 mins and keep stirring on medium heat. (For baby corn manchurian gravy recipe, mix 2 tablespoon corn flour with water and add after step 6. Cook until corn starch gravy gets transparent. For dry baby corn manchurian recipe, ignore this bracket step.)Add all fried baby corn Manchurian and mix well until all sauces are coated on baby corn Manchurian recipe.Finally turn the heat off and garnish baby corn manchurian recipe with chopped spring onion greens.Serve immediately baby corn Manchurian as Chinese Indian baby corn recipe.

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