Squeeze out the moisture from the cabbage and place in a bowl. Add capsicum, one teaspoon coriander leaves, half the green chillies, salt, one teaspoon dried ginger powder, one teaspoon white pepper powder and one-fourth teaspoon sugar and mix well.

Add four tablespoons cornflour, refined flour and mix again. Divide the mixture into eight equal portions and shape each into a small ball.

Het sufficient oil in a kadai and deep-fry the balls till golden. Drain on absorbent paper.

Take a Tablespoon oil in a non-stick pan. Add the remaining green chillies and sauté for half a minute.

Add one cup water, remaining cornflour and mix. Add the remaining ginger powder, remaining pepper powder, salt, remaining sugar, chilli sauce and soy sauce and mix. Cook till the sauce thickens.

Add one teaspoon coriander leaves and mix well. Add the fried balls and stir gently. Cook for two minutes.
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Garnish with coriander leaves and serve hot.