Firstly, in a large vessel boil 4 cup water and 1 tsp salt, add 2 cup sweet corn and boil for a minute.

Now add ¼ cup cornflour, ¼ cup rice flour, 1 tbsp maida, ¼ tsp pepper powder and ¼ tsp salt, mix well making sure the flour is coated well to sweet corn.

Deep fry in hot oil making sure to keep the flame on medium, stir occasionally, and fry on medium flame until it turns golden brown.

Drain off over kitchen paper/ or kitchen towel to remove excess oil, keep it aside

Now take 2 tbsp oil in a non-stick pan add chopped garlic, minced ginger, onions, carrots and saute till they turn light golden, then add capsicum, green chillies, bell peppers etc, saute for 1 min.

Now take 1 Tsp corn flour & water to make a slurry to make it a thick paste, and pour it to the pan.

Adjust salt and pepper according to your taste, you can use Schezwan sauce if you want to make it more spicy.

Switch off the flame and let it cool down, then add corns just before serving because corns will not be crispy anymore.

Garnish it with some spring onions, Chopped coriander leaves