in a small bowl take the following three sauces – ½ tablespoon soy sauce, 1 tablespoon tomato ketchup, 2 to 3 teaspoons of red chili sauce.
mix the sauces very well and keep aside.
in another small bowl take 1 tablespoon corn flour and 2 tablespoons water. mix very well and keep aside.
heat 1 to 1.5 tablespoons oil in a pan or wok. add 4 tablespoons chopped spring onions, 1 tablespoon finely chopped ginger, 1 tablespoon finely chopped garlic and 2 green chilies (finely chopped).
stir fry on medium flame till the onions turn translucent.
now add the mixed sauces.
stir and mix very well.
add 1 to 1.25 cups water.
let the mixture come to a boil.
mix the corn flour paste again in the bowl (as the corn flour settles at the bottom) and then add in the pan.
as soon as you add corn flour paste, mix very well so that there are no lumps.
continue to stir and mix when the veg manchurian gravy is cooking. simmer till the sauce thickens and you see a glaze in it. there should be no raw taste of the corn flour in the sauce. cooking sauce or gravy takes about 3 to 4 minutes on a medium flame. if the sauce is too thick, then you add some water. if it is too thin, then you can add some corn flour.
when the veg manchurian sauce thickens, add ½ teaspoon black pepper powder.
season with a bit of salt. do keep in mind that the soy sauce, chili sauce and tomato ketchup already has salt in it. so add less salt and as per your taste preferences.
add ¼ to ½ teaspoon sugar. mix very well.
then add the fried veg manchurian balls. also add 1 teaspoon of rice vinegar or regular vinegar or apple cider vinegar.
gently stir and coat the veg manchurian balls in the gravy.
switch off the flame add chopped spring onion greens.
serve veg manchurian hot garnished with some spring onion greens. veg manchurian gravy goes well with veg fried rice, plain rice and even bread or the chapati or rotis.