Firstly, in a large bowl take ¾ cup corn flour, 2 tbsp maida, 1 tsp chilli powder, ½ tsp ginger garlic paste, ½ tsp baking powder, ½ tsp salt and ½ cup water.

mix well and prepare a smooth lump free batter.

Add in 10 florets gobi, 1 carrot, 10 mushroom, 5 beans, ½ capsicum and 5 baby corn.

Mix well making sure the batter is coated well.

Now deep fry in hot oil keeping the flame on medium.

Stir occasionally, until the vegetables turn crispy and golden brown.

Drain off and keep aside.

In a large wok heat 2 tbsp oil. saute 5 clove garlic, 2 chilli and 2 tbsp spring onion on high flame.

Add ½ onion, 2 tbsp capsicum and stir fry until the capsicum turns crunchy.

Make some space, add 2 tbsp tomato sauce, 2 tbsp schezwan sauce, 2 tsp vinegar, 2 tsp soy sauce, ½ tsp chilli powder, ½ tsp salt and ½ tsp pepper powder.

Stir fry on high flame making sure all the sauces are well combined.

Add in fried vegetables and 2 tbsp spring onion.

Mix well keeping the flame on high until the sauce is coated well.

Finally, enjoy Crispy Veg Recipe with tomato sauce