Phase 1: Preparing the Vegetable Balls

1. Prep the Vegetables:

   • Finely chop or grate the cabbage and carrots. Using a food processor can save time, but ensure they are not pureed – you want texture.
   • Place the grated/chopped cabbage and carrots in a bowl. Sprinkle with about 1/2 teaspoon of salt, mix well, and let it sit for 10-15 minutes. This helps draw out excess moisture.
   • After 10-15 minutes, take handfuls of the salted cabbage and carrot mixture and squeeze out as much water as possible. This step is CRUCIAL to prevent the Manchurian balls from becoming soggy or requiring too much flour (which would make them doughy). Discard the squeezed-out water or save it for vegetable stock.
   • In a large mixing bowl, combine the squeezed cabbage and carrots, finely chopped French beans, finely chopped capsicum, chopped spring onion greens, ginger-garlic paste, finely chopped green chilies, 1 teaspoon soy sauce, and 1/2 teaspoon black pepper powder. Mix well.

2. Form the Manchurian Ball Mixture:

   • To the vegetable mixture, gradually add the all-purpose flour (maida) and corn starch. Start with a little less than mentioned and add more if needed. You want just enough flour to bind the vegetables into balls that hold their shape. Too much flour will result in hard, doughy balls. The mixture should be slightly sticky but manageable.
   • Taste the mixture for salt and adjust if necessary. Remember, the soy sauce also adds saltiness.
   • Do not overmix once the flours are added, as this can develop gluten and make the balls tough.

3. Shape and Fry the Manchurian Balls:

   • Heat oil for deep frying in a kadai (wok) or a deep pan over medium heat. The oil should be hot enough (around 350°F or 175°C) so that when you drop a small piece of the mixture, it sizzles and rises to the top gradually, turning golden. If it browns too quickly, the oil is too hot, and the inside will remain uncooked. If it sinks and doesn’t sizzle much, the oil is not hot enough, and the balls will absorb too much oil.
   • Lightly grease your palms with a tiny bit of oil. Take small portions of the vegetable mixture (about 1 to 1.5 inches in diameter) and gently roll them between your palms to form smooth, round balls. Don’t pack them too tightly.
   • Carefully slide 5-7 balls into the hot oil at a time, depending on the size of your pan. Do not overcrowd the pan, as this will lower the oil temperature and result in oily, unevenly cooked balls.
   • Fry the balls, turning them occasionally, until they are golden brown and crispy on all sides. This usually takes about 4-6 minutes per batch.
   • Once perfectly golden and crisp, remove the Manchurian balls using a slotted spoon and drain them on a wire rack or a plate lined with paper towels to remove excess oil.
   • Repeat the process until all the vegetable mixture is used up.
   • Pro Tip for Extra Crispy Balls: You can double-fry the balls. First, fry them until they are light golden and about 80% cooked. Remove and let them cool slightly. Just before making the gravy, refry them in hotter oil for 1-2 minutes until deep golden brown and very crispy.

Phase 2: Making the Manchurian Sauce (Gravy or Dry)

1. Prepare the Cornstarch Slurry:

   • In a small bowl, mix 1.5 tablespoons of corn starch with 1/4 cup of cold water. Stir well until there are no lumps. Set aside. This slurry will be used to thicken the sauce.

2. Sauté the Aromatics and Vegetables:

   • Heat 2 tablespoons of oil in a clean kadai or a large wok over high heat. Once the oil is very hot (it should shimmer), add the finely chopped garlic, ginger, and slit/chopped green chilies. Sauté for about 30 seconds until the raw smell disappears and they become fragrant. Be careful not to burn the garlic.
   • Add the cubed onions and spring onion whites. Sauté for a minute or two until the onions turn translucent and slightly soft, yet retain a bit of crunch.
   • Add the cubed capsicum (bell peppers) and sauté for another 1-2 minutes. The vegetables should be tender-crisp, not mushy.

3. Add the Sauces and Seasonings:

   • Reduce the heat to medium-low to prevent the sauces from burning.
   • Add the soy sauce, red chili sauce, green chili sauce (if using), and tomato ketchup. Stir well to combine.
   • Add the sugar, black pepper powder, and vinegar. Mix everything thoroughly and let the sauces cook for about a minute, stirring continuously.

4. Create the Gravy (Adjust for Dry Version):

   • For Gravy Manchurian: Add 1.5 – 2 cups of water or vegetable broth to the wok. Bring the mixture to a gentle boil.
   • For Dry Manchurian: Add only about 1/2 cup of water or broth, just enough to create a thick coating sauce.
   • Taste the sauce at this point and adjust seasonings if needed. You might want more soy sauce for saltiness, chili sauce for heat, ketchup for sweetness, or vinegar for tang.
   • Give the cornstarch slurry a quick stir (as cornstarch tends to settle) and gradually pour it into the simmering sauce while stirring continuously to prevent lumps from forming.
   • Cook for another 1-2 minutes, stirring, until the sauce thickens to your desired consistency. It should become glossy and coat the back of a spoon. If it’s too thick, add a little more water; if too thin, you can add a bit more cornstarch slurry (mix a little cornstarch with water first).

Phase 3: Combining and Serving

1. Add Manchurian Balls to the Sauce:

   • Once the sauce has reached the perfect consistency, gently add the fried Manchurian balls to the wok.
   • Add most of the reserved chopped spring onion greens (save some for final garnish).
   • If using, drizzle the 1 teaspoon of toasted sesame oil over the Manchurian.
   • Toss everything gently but quickly to coat the balls evenly with the sauce. Be careful not to break the balls.
   • Crucial Tip: For the best texture (especially for gravy Manchurian), add the balls to the sauce just before serving. This helps them retain some of their crispness. If they sit in the gravy for too long, they will become soft (though still delicious!). For dry Manchurian, they can be tossed a bit earlier as there’s less liquid to soften them.
   • Cook for just a minute after adding the balls, allowing them to absorb some flavor.

2. Serve Hot:

   • Transfer the Veg Manchurian to a serving bowl or platter.
   • Garnish with the remaining fresh spring onion greens.
   • Serve immediately for the best taste and texture experience.