Cut the brinjal into 1/2 cm thick slices.

Cut cauliflower florets into half.

In a bowl, add baisan, corn flour, salt, chili powder and chili flakes. Add enough water to make a thin paste.

Dip the veggies in this batter and deep fry on a medium to low flame so that the veggies are cooked within and the baisan on top is crunchy.

Enjoy with your favourite chutney!