First you make the manchurian balls. You need around 2 cups of mixed vegetables chopped really fine. At our home, this included cabbage, cauliflower, french beans and carrots. To this you add a tsp of minced ginger and another of minced garlic. Now add 2 tbsp cornflour, a pinch of white pepper, salt and a tbsp of flour. Mix everything, adding a little more flour if it looks too runny. Shape into balls and deep fry on a medium heat until browned.
Now chop one small onion, half a carrot, a small tomato and 4-5 french beans finely. Grind 4-5 cloves of garlic into a paste (or just get yourself 2 tsp of garlic paste off a can). Heat 2 tbsp oil in a pan. Add the garlic paste and saute until it is well browned. Add all the vegetables and mix well. Saute for a couple of minutes, then add 2 cups of water. Also add a tbsp of tomato ketchup, a tbsp of green chilli sauce, 1/2 tbsp soy sauce and a tsp of vinegar. At this stage, the cook also added a dash of orange food color and a tsp of ajinomoto but both are optional (and you should add salt now if you are skipping ajinomoto). Bring the sauce to a boil.
In the meantime, mix a tbsp of cornflour with 1/4 cup cold water to make a paste. Once your sauce starts to boil, add the cornflour mixture and let it cook for 2-3 minutes. Add the manchurian balls and there you have the most popular Indo Chinese dish there is!