First peel and clean the baby corns. Boil the baby corn in a vessel by adding a little salt to the water.
Now when it gets a little cold, you cut it into any size (either you cut it into 1 inch round or cut it into 2 equal halves in the middle).
Pour the chopped corn in a bowl and mix it well by adding maida, cornflour, ginger-garlic paste, and salt (so that it will wrap on all sides of the corn if it requires some water when it is mixed) You can add -2 spoon but not much)

Now put oil in a pan and fry each baby corn lightly on medium flame.
Fry the corn and let it cool for 5 minutes and after 5 minutes put all the baby corn in hot oil in very hot oil and fry it till it turns golden and remove the plate item.

Put garlic in a saucepan, add oil and cook until it's rawness starts to come out.
Now add green chilli to it and cook for 1 minute. Add onion and capsicum to it and cook on full flame for 1 minute.
Now add salt, tomato sauce, soy sauce, vinegar and black pepper, add 1 cup of water and let it boil.
mix cornflour and water in a bowl and make a batter without water.
Put the cornflour solution in a saucepan and allow it to boil.
Now add crispy baby corn to this sauce and mix well.