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1
In a large bowl, combine the finely chopped cabbage, grated carrot, grated root vegetable, and chopped onion.
2
Add turmeric powder, red chili powder, and salt, then add corn flour and all-purpose flour.
3
Mix everything well, gently squeezing the vegetables by hand — their natural moisture is enough to bind the mixture together.
4
Shape the mixture into small balls and carefully drop them into medium-hot oil, frying until crispy golden and not greasy.
5
Heat oil in a wok and stir-fry the chopped garlic, ginger, onion, and capsicum over high heat until the onion softens slightly, keeping the vegetables a bit crunchy — don't overcook.
6
Push the vegetables to the side, add tomato sauce, vinegar, soy sauce, and a little salt in the cleared space, and stir-fry quickly over high heat to cook off the raw flavor and blend the seasonings.
7
Add the fried Manchurian balls along with chopped spring onion and green chili, then gently toss everything so the sauce coats each ball evenly.
8
Don't toss for too long or the crispy balls will quickly turn soggy. Serve immediately while hot — this crispy, spicy, restaurant-style dry veg Manchurian is ready.
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