Heat sufficient oil in a kadai. Cut the brinjals diagonally and put them in a bowl.
Add salt, turmeric powder, red chilli powder, cumin powder, coriander powder, ginger-green chilli paste and lemon juice and mix well. Set aside for 4-5 minutes.
Place the cornflakes in a plate and crush them. Place the refined flour in a bowl, add 3 tbsps water and whisk well to avoid lumps.
Dip the brinjal slices in the flour mixture and then roll in the cornflakes, pressing slightly.
Gently slide them into the hot oil and deep-fry on medium heat till golden and crisp.
Drain on absorbent paper and serve hot with any chutney.