Add salt to grated cabbage, carrot, and chopped capsicum. Let it sit for 10 minutes.

After 10 minutes, drain all the water from the vegetables.

Mix in chopped green chilies, garlic, grated ginger, chopped coriander leaves, and black pepper.

Drain the water again to ensure the stuffing is dry.

Grind soaked Kashmiri red chillies, dry red chillies, tomatoes, and garlic in a mixer jar without adding water.

Heat oil in a pan. Once the oil is hot, add the ground mixture and salt. Cover and cook for 5 minutes.

After 5 minutes, add sugar, tomato ketchup, and vinegar. Cook for another 1-2 minutes and set aside.

Mix maida, salt, and water to make a tight dough. Let it rest for 30 minutes.

After 30 minutes, knead the dough well and divide it into small pieces.

Roll out the dough pieces into small circles.

Place a small amount of stuffing in the center of each circle.

Fold and seal the edges to form momos.

Steam the momos for 8-10 minutes until cooked through.