Spicy Chilli Baby Corn Stir-Fry

1In a bowl, mix the flour (¼ cup), chilli powder (1 tsp), and a pinch of salt. Toss the baby corn (12 pieces) pieces in this mixture until well coated.

2Heat oil (2 tbsp) in a pan over medium heat. Add the coated baby corn (12 pieces) and fry until golden brown and crispy. Remove and set aside.

3In the same pan, add a little more oil (2 tbsp) if needed. Sauté the garlic and ginger until fragrant.

4Add sliced onions and green chillies (2), and cook until the onions are soft and translucent.

5Pour in the tomato sauce (1 cup) and stir well to combine with the onions and chillies.

6Return the crispy baby corn (12 pieces) to the pan and mix everything together, ensuring the baby corn (12 pieces) is coated in the sauce.

7Cook for an additional 2-3 minutes to allow the flavors to meld together.

8Garnish with fresh coriander before serving.

9Serve hot as a delicious side dish or over steamed rice for a complete meal.