In a bowl, add Green Cabbage (1 cup), Cauliflower (1 cup), Carrot (1 cup), Onion (1/4 cup), Bell Pepper (1/4 cup), Fresh Ginger (1 teaspoon), Garlic (1 teaspoon), and Red Chili Pepper (2).
Combine well and add Salt (to taste), Ground Black Pepper (1 teaspoon), Corn Flour (2 tablespoon) and All-Purpose Flour (3 tablespoon). Adjust the amount of all-purpose flour so that you can roll out small lemon-sized balls from the mixture.
You can shallow fry or deep fry the Manchurian balls over a medium heat until golden brown in color. I am using an appe pan to fry the Manchurian balls. Heat the appe pan and drizzle some Oil (to taste). Reduce the flame to low and place the balls in the pan. Cover and cook on a low heat.
Flip sides until both sides turn golden brown in color. Once done, take them out of the pan and keep aside.
To make the sauce, mix Corn Flour (1 tablespoon) in Water (1 cup) and keep aside.
To a pan pour Olive Oil (2 tablespoon) and add Fresh Ginger (1 teaspoon), Garlic (1 teaspoon), and Red Bell Pepper (2 tablespoon). Saute for a minute.
Add Onion (1) and Red Chili Pepper (2). Saute until the onion becomes translucent.
Now reduce the flame and add Soy Sauce (1 1/2 tablespoon), Chili Sauce (2 teaspoon), and Tomato Sauce (1 1/2 tablespoon). Combine well and add Ground Black Pepper (1/2 teaspoon).
Add corn flour water mixture and let it boil. Add salt if required, Black Vinegar (1/2 teaspoon) and Caster Sugar (1/4 teaspoon) and let it boil until the sauce becomes little thick.
Now add the fried Manchurian balls and boil for a minute. Switch off the flame and garnish with Scallion (to taste) and serve hot with fried rice, plain basmati rice, roti or naan.