Take a mixing bowl, add chopped cabbage, carrot, and cauliflower. Add salt, and mix well. Keep aside for 5 minutes to release water. Then squeeze it to drain out water.

Now add chopped onions, spring onions, red, yellow, green bell peppers. Add salt, black pepper powder, all sauces and pastes, and maida and corn flour. Combine well, and make a dough. Make equal size of balls.

Heat oil in a fry pan. Fry all manchurian balls on a medium high flame in batches. Keep aside.

Take a wok, add oil, heat on medium high flame. Add ginger, garlic, and chillies. Saute it. Add onions and bell peppers and spring onion. Saute for a couple of minutes.

Now add sugar and salt. Make a mix paste of soya sauce, tomato sauce, schezwan sauce, vinegar, black pepper powder, and kashmiri red chilli powder.

Add this paste in kadai. Add water as required. Now add corn flour slurry. Mix well. When boils get started, add fried manchurian balls. Cook for 2 minutes, gravy will thickens.

Veg manchurian is ready to serve. Serve hot in a serving plate, garnish with spring onion, and sprinkle some white til. Enjoy.