Veg Manchurian

Combine the chopped vegetables, ginger-garlic paste, pepper, salt, cornflour, and maida in a bowl. Mix well without adding water (the vegetables will release moisture). Shape into small round balls.

Heat oil in a pan and deep fry the balls on medium heat until they are golden brown and crisp. Drain on paper towels.

Heat 1 tbsp oil in a large wok or pan. Sauté the ginger, garlic, and green chilies on high heat for a minute. Add the spring onion whites and capsicum, sautéing for another minute.

Stir in the soy sauce, chili sauce, ketchup, and vinegar. Add about 1 cup of water and bring to a simmer.

Slowly pour in the cornflour slurry while stirring constantly. The sauce will begin to thicken and turn glossy.

Add the fried vegetable balls into the gravy. Toss gently to coat them thoroughly. Cook for just 1–2 minutes so the balls absorb the flavor without becoming too soggy.