Heat oil for frying in a wok or fryer.
Grate all of the veggies, including the onion, with a grater or better and fine in mixer.

Place the veggies and the rest of the ingredients in the bowl and mix until a ball formed with the veggies holds together. You don't want the balls to be doughy, but if absolutely necessary, add a little more flour if needed to bind.

Turn the manchurian ball in to golden brown in heat oil and set aside.

Make the sauce, place the wok on high heat and when it is very hot, pour the oil in along the sides of the pan.

Add the garlic and stir-fry for just 10 seconds or so, then immediately add in the capsicum and onion.

Saute just a minute, then add the sauces one by one in the center of the wok--the ketchup, tomato, chili sauce, vinegar and ginger powder.

Mix together quickly and then add four cups of water to the wok. Bring to a boil and taste the sauce. If needed, add salt.

Mix the cornstarch +water and add a little at a time until the sauce thickens. Cook the sauce.

Add the manchurian balls. Turn off heat and serve and garnish with spring onion