Pepper babycorn fry

Pepper corn7


This dish is fairly quick to make, requiring few ingredients to put it together. Baby corn gets a new role in this Asian-inspired stir-fry recipe. Tender slices of baby corns, bell peppers and onion seasoned with ginger, garlic and sesame oil make for a hearty winter vegan dinner recipe.

Health Benefits:

Baby corn is high nutrition which lacks in most people’s diets. It is extremely low in fat as well, which can help with their weight loss goals. Baby corn is high in potassium and folic acid. It also has a better glycemic index than regular corn, making it a great substitute. of a healthy side to any meal.

Yields-2-3 servings
Preparation time-15 minutes
Cooking time-15 minutes


  • Baby corn-2cups
  • Corn flour/starch-2-3tbsp
  • Rice flour-2-3tbsp
  • Salt-to taste
  • Pepper corns-1tbsp
  • Chopped garlic-2cloves
  • Chopped ginger-1/2inch
  • Green chillies-2 (slit)
  • Chopped spring onion white-1/4cup
  • Spring onion greens-1/4cup + for garnishing
  • Chopped green bell peppers-1medium
  • Sesame Oil- 2tsp +for toasting (substitute with olive/vegetable oil)


  • Dry roast pepper corns in a wok over a medium flame for a few minutes- coarsely crush the roasted pepper using a motor or a blender and set aside.
  • Trim edges of the baby corn and blanch in hot water for 8-10 minutes, drain and set aside.
  • Now combine corn flour/starch, rice flour, salt,1/2tsp of ground pepper and add in cold water to form a thick dropping consistency batter.

Pepper corn final2

  • Heat a tawa/pan- brush some oil.
  • Dip blanched baby corn in the batter and place on hot skillet and roast until golden brown on all sides. (alternatively you can deep fry)
  • Now heat oil in a pan add ginger, garlic saute for few seconds, then add spring onion white, slit green chillies, bell peppers/capsicum and fry for a minute or two.
  • Add remaining ground pepper, salt, spring onion greens and stir-fry for a minute.
  • Add the toasted baby corn and toss well and cook until heated through.

Serve with Schezwan fried rice:

Pepper corn5

Schezwan sauce:



  • The pepper quantity can be personalised as per the taste.
  • Freshly ground pepper adds more flavour to the dish but pepper powder can also be used alternatively.

About Chitra Jagadish

My passion for Cooking & love to explore healthy recipes. This blog is a result from it and am here to share 'Recipes for Healthy living'...Its all about 'FOOD and HEALTH'

Posted on February 17, 2015, in Indian, Side dish, Starters, Vegan. Bookmark the permalink. 27 Comments.

  1. Much needed for the winter:-) looks yummy


  2. Wooho!!! Love this dish….Looks very delicious Chitra…

    Liked by 1 person

  3. Mr. Militant Negro

    Reblogged this on The Militant Negro™.


  4. Yummy dish Chitra. The combination of peppers and corn sounds delicious and your method of preparing the corn is fantastic.

    Liked by 1 person

  5. That is indeed healthy. .and don’t remind me of the Weight goals…I got to go a long way. …


  6. My mouth is watering! I want 😀


  7. Reblogged this on Chef Ceaser.


  8. I love garlic, onion, and green chilies, so I know I’d really like this!


  9. really delicious Chitra! love it!


  10. I have a thing for Chinese based foods…just love them! This looks so tempting…please invite me home!


  1. Pingback: Schezwan fried rice (Indo – Chinese) | Chitra's Healthy Kitchen

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