PREPARATION

1. Take 420 grams baby corns and cut into medium pieces.

2. In a mixing bowl, add 100 grams all purpose flour, 100 grams rice flour, 50 grams corn flour, 1 teaspoon white pepper, 2 tablespoons soy sauce, 220 milliliters

water and mix it well to make a thick batter.

3. Take the baby corn and dip it in the mixture.

4. Heat sufficient oil in a skillet and deep fry these until it turns golden brown and crispy.

5. Drain it on an absorbent paper and keep aside.

6. Heat 1 tablespoon oil in a skillet, add 1 tablespoon garlic, 1 tablespoon ginger and saute for a minute.

7. Then, add 80 grams onions, 670 grams bell pepper and mix it well.

8. Saute the veggies for 5 - 7 minutes on medium heat.

9. Add 1 teaspoon green chili and stir well.

10. Now, add 50 grams spring onions, 100 grams carrot and mix it well.

11. Cook for 7 - 10 minutes on medium heat.

12. Add 1 tablespoon soy sauce, 1 tablespoon chilli garlic sauce, 50 milliliters water and mix it well.

13. Now, add the fried baby corn, 1/4 teaspoon salt and mix it well.

14. Add 50 grams scallions and mix it well.

15. Cook for another 3 - 5 minutes on medium heat.

16. Serve hot.