First, peel the carrots, beetroot, garlic, ginger, and onions. Grate or finely chop the carrots, beetroot, cabbage, ginger, and garlic. Cut the onions, bell pepper, green beans, one carrot, and a little cabbage into slightly larger pieces. In a bowl, boil the tomatoes and green chilies for 5 minutes. Once the tomatoes are cool, peel them and blend with the chilies to make a paste.

In a large bowl, combine the chopped cabbage, carrots, and beetroot with 1 tablespoon salt, all-purpose flour, and cornstarch. Mix well and shape into small or medium balls as you prefer.

Heat oil in a deep pan over medium heat. Fry the balls in batches, turning occasionally, until golden brown. Remove and set aside.

To make the sauce, remove most of the oil from the pan, leaving about 2 tablespoons. Add the ginger and garlic and sauté for 30 seconds. Add the onions, carrots, and green beans and cook for 1 minute. Add the cabbage, bell pepper, and salt, and cook for another minute.

Add black pepper, mixed spice blend, tomato paste, tomato ketchup, and vinegar. Mix well.

Dissolve the soy sauce and 2 tablespoons cornstarch in water, then add to the pan along with 1/2 cup water (about 120 ml).

Once the sauce comes to a boil, add the fried Manchurian balls. Cook for 2-3 minutes, then turn off the heat.

Your dry Manchurian is ready. Serve hot as is or with any dish of your choice.