firstly, in a large bowl take 1 carrot, 5 tbsp cabbage, 2 tbsp spring onion, ½ onion and ½ tsp ginger garlic paste.

also add 1 tsp chilli sauce, ½ tsp salt.

mix well making sure everything is combined well,

further, add 2 tbsp maida, 2 tbsp cornflour and mix well.

form a soft dough adding maida if required.

now prepare a small ball sized balls.

deep fry in hot oil keeping the flame on medium.

stir occasionally, until the balls turn golden brown.

drain off the manchurian balls and keep aside.

now in a large wok, heat 2 tbsp oil and saute 1 inch ginger, 3 clove garlic, 1 chilli and 2 tbsp spring onion.

add ½ onion and stir fry on high flame.

further, add ½ capsicum and stir fry until it shrinks slightly.

add 2 tbsp vinegar, 2 tbsp soy sauce, 1 tsp chilli sauce, 2 tbsp tomato sauce, ½ tsp pepper powder and ¼ tsp salt.

stir fry making sure all the sauces are well combined.

add in 1¼ cup water and boil on medium flame.

in a small bowl take 2 tsp cornflour and ¼ cup water.

mix well forming a lump-free slurry.

pour in cornflour slurry and mix well.

continue to boil until the gravy thickens and turns glossy.

add in prepared veg manchurian balls, 2 tbsp spring onion and mix well.

finally, serve veg manchurian gravy with fried rice.