Baby Corn 65

PREPARATION

1. Take a heavy skillet, add 1 litre water, 1/2 teaspoon salt, 370 grams baby corn and mix it well.
2. Bring it to a boil.
3. Boil for 8 - 10 minutes on medium heat.
4. Remove it from heat and drain the baby corns.
5. Transfer this into a mixing bowl, add 45 grams all purpose flour, 30 grams corn flour, 1 1/2 teaspoons ginger paste, 1 1/2 teaspoons garlic paste, 1 teaspoon garam masala, 2 teaspoons paprika, 1/2 teaspoon salt, 1 tablespoon lemon juice and mix it well.
6. Add 30 milliliters water and mix it again.
7. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
8. Drain it on an absorbent paper and keep aside.
9. Heat 2 tablespoons oil in a pan, add 1 1/2 teaspoons ginger and stir well.
10. Add 1 tablespoon green chili, 1 tablespoon curry leaves and stir for 2 - 3 minutes.
11. Add 1 teaspoon red chili, 1/2 teaspoon salt and mix it well.
12. Then, add 60 grams yogurt and mix it again.
13. Cook for 5 - 7 minutes on medium heat.
14. Now, add the fried baby corns and mix it well.
15. Cook for another 5 - 7 minutes on medium heat.
16. Remove it from heat.
17. Serve hot.