Allow the veggies to come to room temperature first.
Cut cabbage to 4 quarters and keep them immersed in luke warm water for 3 to 4 mins.
Drain the water and rinse them well. Drain and chop them finely.
Air dry the cabbage for a while to remove excess moisture.
You can also process all the veggies in a food processor.
Wash and peel the carrots and grate them.
Chop the beans, spring onions & bell peppers. Mince the ginger and garlic.
Add the prepared veggies, cornstarch, plain flour, ginger garlic paste, pepper & salt to a mixing bowl. Mix everything well.
You can also add bread crumbs to make the balls extra crisp.
Mix everything well and make lemon sized balls. The balls must bind well without breaking.
You can also optionally roll these balls in corn starch.
You can make about 12 to 14 balls. Set aside all the vegetable balls.
Frying balls - Heat oil in a deep pan for deep frying.
Check if the oil is hot enough by dropping a small portion of the dough in hot oil.
The dough has to come up without browning. This is the right temperature.
Gently slide the balls in hot oil & fry on a medium flame.
Do not disturb them for 1 min after the balls are dropped in oil.
They will be delicate and may break if you have not used bread crumbs.
After few seconds of frying, you can keep stirring and fry until they turn golden.
Drain them on a kitchen tissue.
Baking in Oven - Preheat the oven and bake the balls on a greased wire rack placed over a tray at 200 C for 20 to 23 mins.
Turn them to the other sides after every 8 mins.
Please be alert as the timings may vary depending on the size of the balls.
Heat oil in a pan, then add ginger garlic and saute for a min.
Add spring onions and capsicum. Saute for 1 to 2 mins on a high flame without burning.
While these fry dissolve cornstarch in water.
Lower the heat, then add soya sauce, red chilli sauce, tomato ketchup and red chilli paste.
Stir the cornstarch mixture with a spoon and pour it to the pan.
Next stir gently and pour water. Stir and taste the mixture.
Add vinegar, salt, pepper and sugar all to suit your taste.
The sauce should taste slightly sour, hot and sweet.
Keep stirring and cook on a medium flame until the sauce thickens.
Do not cook till very thick. The sauce will thicken further after cooling.
Switch off the stove and allow the sauce to cool for 1 to 2 mins.
Boiling hot sauce will make the veg balls soft and will lose the crispness.
Add the veg balls to the sauce just before serving. Garnish with spring onions.
Serve veg manchurian with veg fried rice or noodles.