Grate the cabbage and carrot, and chop the spring onion.

Add salt to the vegetables and mix well. Cover and let it rest for 10-15 minutes to release excess water.

Make a coarse paste of coriander, ginger, garlic, and green chillies.

Squeeze the rested vegetables to remove excess water and transfer them to a large bowl. Reserve the squeezed water for the gravy.

Add the coarse paste, black pepper powder, and salt to taste to the vegetables. Mix well. Add corn flour starch to the mixture and combine thoroughly.

Heat oil in a pan for deep frying. Shape the mixture into small or medium-sized balls and deep fry until golden brown. Set aside.

Deep fry from medium to low so that the manchurian balls are properly fried inside out. Keep aside.

Mix Ching's Manchurian masala mix with the reserved squeezed water and additional water.

Bring the mixture to a boil and cook until it thickens.

Add the fried Manchurian balls and chopped spring onion to the gravy and cook for a minute.

Plate the Manchurian gravy, then garnish with chopped coriander leaves, sesame seeds, and spring onion. Serve hot with fried rice or noodles.