Cut the baby corn lengthwise.

Slice the carrot lengthwise.

Cut the broccoli into florets.

Cut the red bell pepper into wedges.

Prepare the tempura batter: In a bowl, combine all-purpose flour, egg, salt, and pepper.

Add 1 cup of water to the dry ingredients.

Beat the mixture until a thin batter forms.

Add ice cubes to the batter to keep it cold.

Heat oil in a kadai (or deep fryer) until hot enough for frying.

Dip the vegetables in the tempura batter, ensuring they are fully coated.

Carefully drop the battered vegetables into the hot oil.

Fry the vegetables until they are crispy and golden brown.

Remove the fried tempura and drain on a paper napkin.

Repeat with the remaining vegetables and batter.

Serve immediately.