To a bowl, add the ingredients for vegetables for Manchurian balls.

Mix and combine well. Allow to rest for 5 minutes.

If you feel the mixture has too much moisture, you can add a little more flour.

Heat oil for frying. Meanwhile, make small balls out of the vegetable mixture.

When the oil becomes hot, add the balls. Fry until golden brown in medium flame. Do not fry them on high or low heat. Set aside.

Heat a wok or khadai, add oil. When it becomes hot, add onion, green chilli, capsicum, ginger, and garlic.

Sauté for 1-2 minutes on high flame. Then add vegetable stock water or hot water.

Add soya sauce, spring onion, vinegar, pepper powder, and salt. Bring it to a boil.

Meanwhile, make corn flour slurry by adding corn flour with a little water. Add this corn flour slurry to the Manchurian gravy.

Boil until the sauce becomes slightly thick. You can adjust the quantity of corn flour depending on how thick or thin you want your Manchurian gravy to be.

Once the gravy is done, add the fried Manchurian balls. Allow to boil for 1 minute. Then add coriander leaves. Turn off the flame.