Ingredients:

For the Vegetable Balls:

• 1 cup finely chopped cabbage
• 1/2 cup finely chopped carrots
• 1/2 cup finely chopped beans (optional)
• 2-3 tablespoons finely chopped spring onions (green part only)
• 2 tablespoons cornflour (cornstarch)
• 1 tablespoon all-purpose flour (maida)
• 1 tablespoon ginger-garlic paste
• Salt to taste
• 1/4 teaspoon black pepper
• Oil for frying

For the Sauce:

• 1 tablespoon oil
• 1 onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 1-2 green chilies, finely chopped (adjust to your spice preference)
• 1/2 bell pepper, chopped (optional)
• 2-3 tablespoons soy sauce
• 1 tablespoon red chili sauce
• 1 tablespoon tomato ketchup
• 1 tablespoon vinegar
• 1/2 teaspoon sugar
• 1/4 cup water (adjust for consistency)
• 1-2 teaspoons cornflour (mixed with water to make a slurry)
• Salt and pepper to taste
• Spring onions for garnish

Method:

1. Prepare the Vegetable Balls:

• In a large bowl, combine the chopped cabbage, carrots, beans, and spring onions.
• Squeeze out any excess water from the vegetables.
• Add ginger-garlic paste, cornflour, all-purpose flour, salt, and pepper. Mix well.
• Form small balls out of the mixture, squeezing tightly to make sure they hold together.
• Heat oil in a pan or deep fryer over medium heat.
• Fry the vegetable balls until golden brown and crispy. Remove and drain on paper towels.

2. Prepare the Sauce:

• Heat 1 tablespoon of oil in a pan or wok over medium heat.
• Add chopped onion and sauté until translucent.
• Add ginger-garlic paste and green chilies. Stir-fry for a minute.
• Add bell pepper (if using) and sauté for another minute.
• Pour in soy sauce, chili sauce, tomato ketchup, vinegar, and sugar. Stir well.
• Add 1/4 cup water and bring to a simmer.
• Add the cornflour slurry and cook for a few minutes until the sauce thickens.
• Season with salt and pepper to taste.

3. Combine:

• Add the fried vegetable balls to the sauce and gently toss them to coat with the sauce.
• Cook for 1-2 minutes, ensuring the balls soak in some of the sauce without becoming too soggy.
• Garnish with chopped spring onions.

Serve the Vegetable Manchurian hot with fried rice or noodles. Enjoy!