Take a bowl, add chopped capsicum, cabbage, carrots, green chilli, ginger-garlic paste, salt, black pepper, maida, cornflour and soya sauce. Mix properly. Prepare small round shaped balls from the mixture. Heat oil in a wok, deep fry balls on medium flame till golden brown.Transfer fried balls on kitchen paper. Keep aside.
Heat oil in a pan, add crushed ginger, garlic, chopped onion, green chilli and spring onion saute for a minute, add soya sauce, chilli sauce, tomato sauce and vinegar, saute these for a minute. Now add 2 cups of water, salt, and black pepper. Bring mixture to boil, boil it for 5-7 minutes.
Dissolve cornflour in some water and mixed to the gravy, cook it for 3-4 minutes on low flame. Add deep-fried Manchurian balls and cook for 5 minutes on slow flame. Off the flame, and transfer the dish to a serving platter, and garnish with spring onions.
Ready to serve veg gravy Manchurian with nan or fried rice.
