Firstly, in a large bowl take ½ cup maida, 2 tbsp corn flour, ½ tsp chilli powder, ½ tsp salt and 1 tsp ginger garlic paste.

Add water as required and prepare a smooth thick batter.

Now add 10 baby corn and coat with batter.

Deep fry in hot oil, keeping the flame on medium.

Stir occasionally, until the baby corn turns golden and crispy.

Drain off the baby corn and keep it aside.

In a large wok heat 2 tbsp oil. Add 4 cloves garlic, 2 chilli, 2 tbsp spring onion and stir fry on high flame.

Add ½ onion, ½ capsicum and stir fry on high flame.

Also add 2 tbsp tomato sauce, 2 tbsp soy sauce, 1 tbsp chilli sauce, 2 tbsp vinegar, ¼ tsp chilli powder, ¼ tsp pepper powder, ¼ tsp salt and ¼ tsp sugar.

Stir fry until all the sauces are combined well.

Now add 3 tbsp corn flour slurry and mix until the sauce thickens. To prepare the slurry, mix 1 tsp corn flour in 3 tbsp water until there are no lumps.

Once the sauce turns glossy, add in fried baby corn, 2 tbsp spring onion and toss.

Mix until the sauce is coated well.

Finally, enjoy Crispy Baby Corn Manchurian with tomato sauce.