Prepare the vegetable Manchurian balls by mixing grated cabbage, grated carrot, finely chopped capsicum, chopped spring onions, minced ginger, minced garlic, cornflour, all-purpose flour (maida), salt, and black pepper. Form small balls and deep fry them in hot oil until golden brown. Set aside.
Cook 250 grams of basmati rice in boiling water with a pinch of salt until 90% cooked. Drain the water and spread the rice on a plate to cool.
In a large pan or wok, heat 2 tablespoons of oil. Add 1 tablespoon of finely chopped garlic and 1 tablespoon of finely chopped ginger. Sauté for a minute.
Add 1/4 cup of finely chopped onions and 1/4 cup of chopped spring onions. Cook until the onions turn translucent.
Add 1/2 cup of chopped carrots, 1/2 cup of chopped capsicum, and 1/2 cup of chopped beans. Stir-fry the vegetables for 3-4 minutes.
Add the cooked rice to the pan and mix well. Add 2 tablespoons of soy sauce, 1 tablespoon of red chili sauce, 1 tablespoon of tomato ketchup, and salt to taste. Stir-fry for another 2-3 minutes.
Gently mix in the prepared vegetable Manchurian balls and cook for another 2 minutes.
Garnish with chopped spring onion greens and serve hot.