in a mixing bowl, add grate cabbage, chopped carrot, spring onion greens, chopped onion, chopped French beans, ginger-garlic and green chilli paste, red chilli sauce, soya sauce, salt to taste, black pepper, and butter. Mix well.

Now add maida and corn flour and form a soft dough.

Make small-size Manchurian 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 them aside.

Now again heat oil on high flame, add all fried Manchurian balls and fry it for 2 minutes for the crispy outer layer.

Manchurian balls are ready.

In a large wok, add oil, chopped ginger, garlic, green chilli and onion. Sauté for 2 minutes.

Now add spring onion bulbs, and capsicum slices and stir fry until it shrinks slightly.

Then add soya sauce, chilli sauce, tomato ketchup, salt and pepper powder. Mix well.

Add 3 cups of water and bring one boil into the gravy.

Now add 2 tbsp cornflour+water mixture 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. serve veg manchurian gravy with fried rice.