Firstly, in the bowl with grated cabbage add a small quantity of salt and mix it well, then cover the cabbage with the lid for 5 to 10 minutes.
After 10 minutes take two bowls, squeeze the cabbage to separate the water, and the dry cabbage to another bowl. Don’t throw the water you can use to make the gravy.
In a bowl with dry cabbage, you can add onion, carrot, garam masala, red chili powder, black pepper powder, 1 tbsp salt, 1 small spoon schezwan sauce, tsp ginger garlic paste, 2 tsp soya sauce, rice flour, all-purpose flour, or cornflour, and mix all ingredients, it's your choice mix it with spoon or hand.
When it begins to have a consistency like dough, shape it into small balls and place them on the plate.
In a pan, heat the oil.
Once the oil is hot, gently add the Manchurian balls to the oil and deep on the low flame to fry perfectly. When it is fried take them out on the kitchen towel.
In the other pan, add 1 ½ spoon of oil, when oil is hot add chopped garlic and cook for 1 ½ minute, once roasted, add capsicum, onion, ginger, or cooked 1 ½ minute, now add the spring onion, or green chili mix it well. On low flame and add the green chili sauce, red chili sauce, tomato ketchup, soya sauce, vinegar or mix it and cook for 1 minute.
Now sprinkle 1 tbsp cornflour in 2 tbsp water mix together and put it in this pan or with all ingredients mixed well, or simply add 2 tbsp of water again.
Now, put the fried Manchurian balls in the gravy.
Veg- Manchurian dry is ready to eat.