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Baby Corn Pepper Fry Recipe

Name: Anjappar Indian Cuisines Baby Corn Pepper Fry Recipe
Cook time: 30 min
Total time: 30 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 300 g baby corn; 1 cup green bell pepper (capsicum); 1 cup onion; 4 pieces garlic cloves; 2 pieces green chilies; 2 tbsp fresh coriander (cilantro); 1.5 tbsp soy sauce; 1 tbsp tomato ketchup; 1 tsp red chili sauce (optional); 0.5 tsp vinegar (white or apple cider); 1 tsp cornstarch; 3 tbsp water; 0.75 tsp salt; 0.5 tsp black pepper (freshly ground); 2 tbsp vegetable oil (or neutral oil); 0.5 tsp sesame oil (optional for finish); 0.5 tsp mustard seeds (or cumin seeds); 6 pieces curry leaves (optional)

Inspired by Anjappar Indian Cuisine

Time30m

Serves3

Make Baby Corn Pepper Fry Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Main vegetables & aromatics

10.6 oz (300 g) baby corn

1 cup green bell pepper (capsicum)

1 cup Onion

4 pieces Garlic cloves

2 pieces green chilies

2 tbsp fresh coriander (cilantro)

Sauce & seasoning

1 1/2 tbsp Aged soy sauce

1 tbsp tomato ketchup

1 tsp red chili sauce (optional)

1/2 tsp vinegar (white or apple cider)

1 tsp Cornstarch

3 tbsp water

3/4 tsp Celtic sea salt

1/2 tsp black pepper (freshly ground)

Cooking oils & spices

2 tbsp vegetable oil (or neutral oil)

1/2 tsp sesame oil (optional for finish)

1/2 tsp mustard seeds (or cumin seeds)

6 pieces curry leaves (optional)

Method

Prep

Prepare vegetables

Trim baby corn ends and slice each into halves or thirds lengthwise (or into 2–3 cm diagonal pieces) to make roughly 2.5–3 cm pieces. Core and cut green bell pepper into 2 cm squares. Peel and thinly slice the onion. Finely chop garlic and slit or finely slice the green chilies. Roughly chop the coriander leaves and set aside for garnish.

Make sauce mix

In a small bowl, whisk together soy sauce, tomato ketchup, red chili sauce (if using), vinegar, cornstarch, water, salt and black pepper until smooth. Set aside so cornstarch can dissolve fully.

Cooking

Blanch or par-cook baby corn (optional but recommended)

Bring a pot of water to a boil, add a pinch of salt, and blanch the baby corn pieces for 2–3 minutes until they are just tender-crisp. Drain and pat dry. (Alternatively, you can skip blanching and stir-fry longer.)

Heat oil and temper

Heat a large skillet or wok over medium-high heat. Add 2 tbsp vegetable oil. When hot, add mustard seeds (or cumin seeds). When seeds begin to sputter (about 10–15 seconds), add curry leaves (if using) and immediately add the sliced onions to prevent burning the leaves.

Sauté aromatics

Stir-fry the onions for 2–3 minutes until they begin to soften and turn translucent. Add chopped garlic and green chilies and cook for another 30–45 seconds until fragrant, stirring constantly to avoid browning the garlic too much.

Cook baby corn & peppers

Add the blanched baby corn to the pan and stir-fry for 2 minutes to start browning. Then add the diced green bell pepper and continue stir-frying over medium-high heat for 3–4 minutes until the peppers are tender-crisp and edges of the baby corn begin to lightly brown.

Add sauce & thicken

Give the prepared sauce a quick stir (cornstarch may settle) and pour it evenly over the vegetables. Stir continuously so the sauce coats everything. Cook for 1–2 minutes more; the cornstarch will thicken the sauce and give a glossy finish. If sauce becomes too thick, add up to 1–2 tbsp water to reach desired consistency.

Finish & season

Taste and adjust salt or pepper as needed. Drizzle sesame oil over the top (optional) and toss once. Remove from heat.

Serve

Transfer Baby Corn Pepper Fry to a serving dish, garnish with chopped coriander, and serve hot as a side with rice, roti, or as an appetizer. Best enjoyed immediately.