//Baby Corn Manchurian Dry and Gravy (2 Ways)

Baby Corn Manchurian Dry and Gravy (2 Ways)

Baby Corn Manchurian is a spicy, sweet and sour Indo Chinese dish. It can be made dry or with gravy. I have shared both these versions in this post.

  • Baby Corn Manchurian Dry – an excellent starter dish.
  • Baby Corn Manchurian Gravy – Best for Chinese Main Course.

Both these recipes are easy and taste good. You can make either of them as per your taste.

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baby corn manchurian gravy recipebaby corn manchurian gravy recipe

This Baby corn manchurian is a spicy, sweet and sour gravy that tastes great with veg fried rice or veg noodles or hakka noodles.

In this recipe you can shallow fry or deep fry baby corn. Sometimes I pan fry them also. For this recipe post to save time, I have deep fried them.

You can add less or more of the sauces as per your requirements.

It can be served with a rice dish like veg fried rice or burnt garlic fried rice or 5 spice rice or cumin rice or even plain steamed rice.

How to make baby corn manchurian gravy

A) frying baby corn

1. Rinse and then chop 250 grams baby corn in 2 to 3 pieces. If they are small in size then no need to chop them.

baby corn to make baby corn manchurian gravy recipe

baby corn to make baby corn manchurian gravy recipe

2. Take the chopped baby corn in a mixing bowl. Add ¼ teaspoon black pepper and ¼ teaspoon salt
 or add as per taste.

baby corn to make baby corn manchurian gravy recipe

baby corn to make baby corn manchurian gravy recipe

3. Then add 2 tablespoons corn flour (corn starch).

baby corn to make baby corn manchurian gravy recipe

baby corn to make baby corn manchurian gravy recipe

4. Mix very well.

baby corn to make baby corn manchurian gravy recipe

baby corn to make baby corn manchurian gravy recipe

5. Heat oil as required in a kadai or pan. You can deep fry or shallow fry the baby corn. Check the oil temperature by adding one piece of baby corn. It should gradually come on top. Then the oil is ready for frying. If it stays at the bottom the oil is not hot enough, so increase the flame. If it comes up too quickly, the oil has become very hot, so reduce the flame.

frying baby corn to make baby corn manchurian gravy recipe

frying baby corn to make baby corn manchurian gravy recipe

6. Add the baby corn pieces.

frying baby corn to make baby corn manchurian gravy recipe

frying baby corn to make baby corn manchurian gravy recipe

7. Begin to fry at medium flame. When one side is crisp and light golden, turn over and fry the second side.

frying baby corn to make baby corn manchurian gravy recipe

frying baby corn to make baby corn manchurian gravy recipe

8. Flip a couple of times and fry till the baby corn pieces become golden and crisp.

frying baby corn to make baby corn manchurian gravy recipe

frying baby corn to make baby corn manchurian gravy recipe

9. Remove with a slotted spoon.

frying baby corn to make baby corn manchurian gravy recipe

frying baby corn to make baby corn manchurian gravy recipe

10. Place fried baby corn on kitchen paper towels. Continue to fry this way in batches.

frying baby corn to make baby corn manchurian gravy recipe

frying baby corn to make baby corn manchurian gravy recipe

B) making corn flour paste

11. In a small bowl take 2 tablespoons corn flour (corn starch).

making baby corn manchurian gravy recipe

making baby corn manchurian gravy recipe

12. Add 2 tablespoon water.

making baby corn manchurian gravy recipe

making baby corn manchurian gravy recipe

13. Mix very well to form a smooth paste. Keep aside.

making baby corn manchurian gravy recipe

making baby corn manchurian gravy recipe

Making Baby Corn Manchurian with Sauce

14. In another pan heat 2 tablespoons oil (sesame or peanut or sunflower oil). Then add 1 teaspoon finely chopped ginger, 2 teaspoons finely chopped garlic and 1 teaspoon finely chopped green chilies.

making baby corn manchurian gravy recipe

making baby corn manchurian gravy recipe

15. Saute for one minute on a low flame or till the raw aroma of both ginger and garlic goes away.

making baby corn manchurian gravy recipe

making baby corn manchurian gravy recipe

16. Next add ⅓ cup chopped spring onions.

making baby corn manchurian gravy recipe

making baby corn manchurian gravy recipe

17. Stir fry on medium to high flame for 1 minute.

making baby corn manchurian gravy recipe

making baby corn manchurian gravy recipe

18. Then add ¼ cup finely chopped capsicum (green bell pepper).

making baby corn manchurian gravy recipe

making baby corn manchurian gravy recipe

19. Mix very well.

making baby corn manchurian gravy recipe

making baby corn manchurian gravy recipe

20. Stir fry on medium to high flame for 2 minutes.

making baby corn manchurian gravy recipe

making baby corn manchurian gravy recipe

21. Reduce the flame and then add 2 tablespoons tomato ketchup, 1 tablespoon soy sauce and 
½ tablespoon red chili sauce (or sweet red chili sauce or sriracha sauce).

making baby corn manchurian gravy recipe

making baby corn manchurian gravy recipe

22. Mix very well.

making baby corn manchurian gravy recipe

making baby corn manchurian gravy recipe

23. Add 2 cups of water. For a thick gravy or sauce you can add less water.

making baby corn manchurian gravy recipe

making baby corn manchurian gravy recipe

24. Mix very well and simmer on a medium to high flame.

making baby corn manchurian gravy recipe

making baby corn manchurian gravy recipe

25. Let the water come to a boil.

making baby corn manchurian gravy recipe

making baby corn manchurian gravy recipe

26. Reduce the flame. Then add the corn starch paste. Stir the paste and then add as the corn starch settles down at the bottom of the bowl.

making baby corn manchurian gravy recipe

making baby corn manchurian gravy recipe

27. As soon as you add corn starch paste mix very well. In case you see lumps, then using a wired whisk stir and mix. Stirring with wired whisk helps in breaking the lumps.

making baby corn manchurian gravy recipe

making baby corn manchurian gravy recipe

28. Simmer on medium to high flame for 3 to 4 minutes. The sauce or gravy will also begin to thicken.

making baby corn manchurian gravy recipe

making baby corn manchurian gravy recipe

29. Then add salt as per taste.

making baby corn manchurian gravy recipe

making baby corn manchurian gravy recipe

30. Add 
¼ teaspoon black pepper powder or as required.

making baby corn manchurian gravy recipe

making baby corn manchurian gravy recipe

31. Add ½ teaspoon sugar or as per taste.

making baby corn manchurian gravy recipe

making baby corn manchurian gravy recipe

32. Mix very well. check the taste and add more salt, pepper, sugar or any of the sauces if required.

making baby corn manchurian gravy recipe

making baby corn manchurian gravy recipe

33. Add the fried baby corn.

making baby corn manchurian gravy recipe

making baby corn manchurian gravy recipe

34. Mix again.

baby corn manchurian gravy recipe

baby corn manchurian gravy recipe

35. Switch off the flame and add ¼ cup chopped spring onion greens.

baby corn manchurian gravy recipe

baby corn manchurian gravy recipe

36. Lastly add ½ teaspoon rice vinegar or white vinegar or apple cider vinegar. Mix well.

making baby corn manchurian gravy recipe

making baby corn manchurian gravy recipe

37. Garnish with some chopped spring onions while serving. Serve baby corn manchurian gravy with veg fried rice or cumin rice or veg noodles or plain steamed rice. You can also serve with chapatis or phulkas. For more baby corn recipes you can check this collection of Baby corn recipes.

baby corn manchurian recipe

baby corn manchurian recipe

More manchurian recipes

This recipe post is from the archives and has been republished and updated on 28 May 2020.


Many of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Baby Corn Manchurian Gravy

A spicy, sweet and sour Baby Corn Manchurian gravy that tastes great with veg fried rice or veg noodles.

baby corn manchurian gravy recipebaby corn manchurian gravy recipe

Servings (change the number to scale):4

(1 CUP = 250 ML)

for frying baby corn

  • 250 grams baby corn
  • 2 tablespoons corn flour
  • ¼ teaspoon black pepper powder
  • ¼ teaspoon salt
  • oil as required for deep frying or shallow frying or pan frying

for corn flour paste

  • 2 tablespoons corn flour (corn starch)
  • 2 tablespoon water

for making gravy

  • 2 tablespoons oil (sesame or peanut or sunflower oil)
  • 1 teaspoon finely chopped ginger
  • 2 teaspoons finely chopped garlic
  • 1 teaspoon finely chopped green chilies
  • cup chopped spring onions
  • ¼ cup finely chopped capsicum (green bell pepper)
  • 2 tablespoons tomato ketchup or add as required
  • 1 tablespoon soy sauce or add as required
  • ½ tablespoon red chili sauce or sweet red chili sauce or sriracha sauce or add as required
  • 2 cups water or add as required
  • salt as required
  • ¼ teaspoon black pepper powder
  • ½ teaspoon sugar – optional
  • ¼ cup chopped spring onion greens
  • ½ teaspoon rice vinegar or white vinegar or apple cider vinegar
  • some chopped spring onions for garnish

frying baby corn

  • Rinse and then chop 250 grams baby corn in 2 to 3 pieces. If they are small in size then no need to chop them.

  • Take the chopped baby corn in a mixing bowl. Add ¼ teaspoon black pepper powder and ¼ teaspoon salt
 or add as per taste.

  • Then add 2 tablespoons corn flour (corn starch). mix very well.

  • Heat oil as required in a kadai or pan. You can deep fry or shallow fry.

  • Check the oil temperature by adding one piece of baby corn. It should gradually come on top. Then the oil is ready for frying. If it stays at the bottom the oil is not hot enough, so increase the flame. If it comes up too quickly, the oil has become very hot, so reduce the flame.

  • Add the baby corn pieces. begin to fry at medium flame.

  • When one side is crisp and light golden turn over and fry the second side.

  • Flip a couple of times and fry till the baby corn pieces become golden and crisp. Remove with a slotted spoon.

  • Place them on kitchen paper towels. Continue to fry this way in batches.

making indo chinese baby corn manchurian gravy

  • In another pan heat 2 tablespoons oil (sesame or peanut or sunflower oil). Then add 1 teaspoon finely chopped ginger, 2 teaspoons finely chopped garlic and 1 teaspoon finely chopped green chilies.

  • Saute for one minute on a low flame or till the raw aroma of both ginger and garlic goes away.

  • Next add ⅓ cup chopped spring onions.

  • Stir fry on medium to high flame for 1 minute.

  • Then add ¼ cup finely chopped capsicum (green bell pepper). mix very well.

  • Stir fry on medium to high flame for 2 minutes.

  • Reduce the flame and then add 2 tablespoons tomato ketchup, 1 tablespoon soy sauce, 
½ tablespoon red chili sauce or sweet red chili sauce or sriracha sauce. Mix very well.

  • Add 2 cups water. For a thick gravy or sauce you can add less water. Mix well and simmer on a medium to high flame.

  • Let the water come to a boil.

  • Reduce the flame. Then add the corn starch paste. Stir the paste and then add. As the corn starch settles down at the bottom of the bowl.

  • As soon as you add corn starch paste mix very well. In case you see lumps, then using a wired whisk stir and mix. Stirring with wired whisk helps in breaking the lumps.

  • Simmer on medium to high flame for 3 to 4 minutes. The sauce or gravy will also begin to thicken.

  • Then add salt as per taste, 
¼ teaspoon black pepper powder and ½ teaspoon sugar. 

  • Mix very well. Check the taste and add more salt, pepper, sugar or any of the sauces if required. 

  • Add the fried baby corn and mix again.

  • Switch off the flame and add ¼ cup chopped spring onion greens.

  • Lastly add ½ teaspoon rice vinegar or white vinegar or apple cider vinegar. Mix well.

  • Garnish the gravy with some chopped spring onions while serving. 

  • Serve with Baby Corn Manchurian with veg fried rice, burnt garlic fried rice, veg noodles or plain steamed rice. You can also serve with chapatis or phulkas.

Nutrition Facts

Baby Corn Manchurian Gravy

Amount Per Serving

Calories 249 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 1g6%

Sodium 509mg22%

Potassium 225mg6%

Carbohydrates 26g9%

Fiber 2g8%

Sugar 5g6%

Protein 3g6%

Vitamin A 410IU8%

Vitamin C 15.3mg19%

Calcium 17mg2%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.


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Dry Baby Corn Manchurian Recipe

An excellent starter of fried batter coated baby corn stir-fried in a spicy, sweet & umami Indo Chinese sauce. A vegan recipe.

This is one of my favorite Indo Chinese recipe. This is a crispy, crunchy and dry version of baby corn manchurian. Excellent as a starter or as a brunch snack.

The baby corn Manchurian recipe is very simple and does not take much of your time. You can even make this as a quick brunch with bread, rotis or naan also the manchurian taste good.

Personally while making baby corn recipes, I like them to be little hot and spicy. I guess, most people like to have spicy versions of baby corn recipes.

baby corn manchurian recipe

baby corn manchurian recipe

I had made the Baby corn manchurian along with Goan mushroom curry. Both were a delicious combo with steamed rice.


Many of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Baby Corn Manchurian Dry

This Dry Baby corn manchurian is an excellent starter of fried batter coated baby corn stir-fried in a spicy, sweet & umami indo Chinese sauce.

baby corn manchurian recipebaby corn manchurian recipe

Servings (change the number to scale):2

(1 CUP = 250 ML)

for making the batter

  • 200 grams baby corn
  • 1 small capsicum (green bell pepper), julienned or chopped, optional
  • 2 tablespoons cornflour (corn starch)
  • 4 tablespoons all purpose flour
  • ½ teaspoon ginger-garlic paste, optional
  • ½ teaspoon black pepper powder or crushed black pepper
  • water as required
  • salt as required
  • oil as required for shallow frying the babycorn

for sauce

  • 2 small spring onions, chopped – reserve some greens for garnishing
  • 1 small onion, finely chopped
  • 1 green chili, finely chopped
  • ½ inch ginger, finely chopped
  • 4 to 5 medium garlic cloves, finely chopped
  • 1 tablespoon soy sauce
  • 1 tablespoon tomato sauce
  • ½ teaspoon black pepper powder or crushed black pepper
  • ½ teaspoon red chilli powder
  • ½ tablespoon finely chopped celery
  • 2 tablespoons sunflower oil or sesame oil
  • salt and sugar as required

making batter

  • Rinse the baby corn in water.

  • Chop them if they are slightly big.

  • In a bowl mix all the dry ingredients listed under the batter ingredients except for baby corn and oil.

  • Add water and make a thick batter.

  • Dip the baby corn in the batter and coat them evenly.

  • Shallow fry the baby corn till they are golden brown and crisp.

making baby corn manchurian dry

  • Heat oil in a wok or kadai.

  • Add the spring onions and stir fry till they become transparent.

  • Add the ginger, garlic, green chilies and celery. stir fry for a minute.

  • Now add the soy sauce & tomato sauce. stir and mix well.

  • Add the fried baby corn.

  • Stir and season with salt, sugar, pepper & red chilli powder.

  • Stir again till the sauce coats the baby corn evenly.

  • Serve dry baby corn manchurian hot garnished with spring onion greens.

Please note I have not added any capsicum to the manchurian as I did not have them. The amount of sauces and spice powders can be adjusted.


All our content & photos are copyright protected. Please do not copy. As a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.

Then do follow and SUBSCRIBE to us on youtube to get the latest Recipe Video updates.