Hong Kong Baby Corn Delight

I made this for the first time today evening. I wish I wasn't fasting today, I would have loved to eat this for dinner. I got this recipe from Mrs. S. Mallika Badrinath's "200 delicious vegetarian curries" cookbook. I love chinese food and this is going to be a sure hit and favourite of anyone who loves Chinese food. Once my fasting is over( 5 days from now), I will make this and

• Ready In: 50 mins
• Serves: 2

Ingredients

• 2  big onions
• 2  green capsicum
• 250  g  baby corn
• 4  medium tomatoes
• 2  tablespoons vinegar
•  salt
• 2  teaspoons sugar
• 3⁄4 teaspoon red chili powder
• 2  tablespoons tomato sauce
• 1  tablespoon Worcestershire sauce
• 3  garlic flakes
• 2  tablespoons  oil
• 1  cup  cold water
• 1 1⁄2 tablespoons cornflour
• 1  teaspoon white pepper powder
• 1⁄2 teaspoon  aji-no-moto

Directions

1. Peel and dice onions into 1 inch squares.
2. Soak in water for 1 hour.
3. Dice capsicum into squares.
4. Cut baby corn into 2 inch long pieces diagonally.
5. Grind 3/4 of the tomatoes to a paste.
6. Strain to remove seeds.
7. Remove the skin of the fouth tomato and dice it into 1 inch squares.
8. Take a medium sized bowl.
9. In this, mix the sauces, salt, vinegar, tomato paste and white pepper together.
10. Now heat oil in a wok.
11. Add sugar to the oil.
12. Let it caramelise (do not disturb it till it caramelises).
13. Squeeze onions from water and add to oil.
14. Fry for a minute or two till onions turn golden brown (fry on medium-high flame).
15. Add garlic and red chilli powder.
16. Mix well.
17. Continue to fry for 2-3 minutes.
18. Now add capsicum and aji-no-motto and continue to fry in high flame for 2 minutes.
19. Next add baby corn and stir fry for 3 more minutes.
20. Mix in diced tomato pieces and the ground paste.
21. Stir fry for a minute.
22. Now mix corn flour in a cup of cold water and pour over the vegetables.
23. Mix gently and cook till gravy becomes thick.
24. Serve with fried rice or noodles.