Chili Babycorn Capsicum

I hate deep fried starters especially when entertaining large crowds. That’ll make me confine to the kitchen when the guests arrive, and by the time I come out and manage to sit with them, I’ll be like a burnt veggie myself, after batches and batches of deep frying!!

This one is a no-fry quick fix starter, that fits well when cooking for large groups as well. Keep all the veggies ready and it can be made in a jiffy. The spices and other ingredients can be varied as per your tastes.

Chili Babycorn Capsicum

Preparation time : 10 min
Cooking time : 20 min
Serves : 4-5

Ingredients:

Baby corn - ~15
Capsicum - 1, slit into 1” thin strips
Onion - 3 medium sized
Cooking oil - 2 Tbsp
Garlic - 4-5 cloves
Green chilies - 2-3, chopped fine or slit
Red chili powder - ½ -3/4 tsp
Ajinomoto - 1 pinch, optional
Salt - ½ tsp, vary acc to taste
Vinegar - 1 tsp
Soya sauce - 1 tsp
Tomato ketchup - 2 Tbsp
Pepper powder - 1 tsp, optional (adjust as per your taste)

Method:
• Chop onions into quarters and capsicum into bite sized chunks
• Slit the baby corn and chop into bite size pieces
• Meanwhile in a wide pan, heat 1 Tbsp oil and add chopped onion, garlic and green chilies
• When done, add capsicum and sauté for a few seconds - don’t over cook the capsicum, retain the crunchiness
• Transfer to a bowl and keep aside
• In the same pan, heat remaining oil and fry the baby corn
• Cook covered on low flame till tender
• Mix in the reserved onion and capsicum
• Add salt, sauces, vinegar, ajinomoto if using and stir thoroughly
• Adjust salt and pepper as per taste and optionally garnish with some chopped scallions and serve hot
• Goes well with flavored rice as an accompaniment, or as a starter as is

Notes:
• Make sure this is not made much ahead, as the veggies tend to become over tender if kept for long. Tastes the best when served immediately
• The quantity of sauces used can be varied as per your taste - no hard and fast rule on the exact measures