In a bowl,mix flour, cornstarch, chilli powder, salt with water to make a thick paste. Add in 2-3 drops of food colour(this is optional). Consistency of the batter should be not too thick and not too runny thin. It should be able to coat the baby corns.

Boil the baby corns for about 15-20 mins or until slightly soft. Drain the water and cut the boiled corn into two halves. You can also cut it into two before boiling or if you want them long, you can skip the cutting part.

Add these corns into the batter and coat each of them completely. Make sure the coating is not too thick. you can also keep it in refrigerator for 3-5 mins. Note, this is not to marinade the corns!

Heat up the oil and deep or shallow fry these corns until they are crispy. Don't burn them.

Once fried, keep aside these corns to let the excess oil drain. And prepare the sauce

To prepare the gravy, Heat up your regular cooking oil. Add mustard seed and red chilli. Add green chilli and then add onions and capsicum and fry for 1-2 mins. Add salt and very little water and cook all this with lid on low flame. Cook until capsicum and onions soften.

Then add vinegar and sauces, kashmiri chilli powder, salt and on medium to high flame, incorporate everything to get the consistency of the gravy as you like. I like a bit thick gravy so I try to evaporate most of the liquid part from my gravy.

Once you get the gravy of your choice, lower the flame, add in the fried baby corns, mix well to incorporate everything. Baby corn chilli is ready!

Take a dry pan or tawa, Put some sesame seeds on it and quickly roast it before it burns. Sprinkle this on top of your dish. garnish and present with the cilantro leaves on top! Enoy!