Cut the baby corns lengthwise like small sticks. Mix the baby corn with corn flour and refined flour, chilli powder, salt and turmeric, with little water. I prefer a light coating as the taste and shape of baby corn retains. If you prefer thick coating, add more flour. Deep fry the baby corns and keep aside.
If you like those deep red manchurian that you get in restaurants, add a drop of red food colour to baby corn. I have not added as i don’t prefer synthetic food colour in my recipes.

Chop the capsicum, onion, garlic. Heat a pan, add oil, garlic, green chilli and onion, little salt. Once onion is little cooked add capsicum and sauté. Just cook for 2 mins in high flame, to make sure capsicum remains crunchy.

Once all mixed well, switch off and add chilli flakes(for extra spicy teeth) and chopped spring onion. Again today I have not added both of these, but adding will enhance the taste and look.