Pulse cabbage, carrot, green beans, spring onion, green chilies in a food processor. Add salt. When vegetables are coarsely grated, remove to a bowl. Rest for at least 15 minutes.
Squeeze water from vegetables. Save water.
Add corn starch, flour mix well. Add water you squeezed from vegetables only if needed. The batter should be firm enough to make firm balls. Adding more than needed will make unevenly shaped balls like mine.
Heat oil to medium. Instantly make ½ inch balls, drop in oil. Fry till golden brown. Remove into a bowl.
Grind beetroot and squeeze the juice into a bowl.
Now prepare for tampering.
Add 2 tbsp oil to the pan. Add cumin. Fry till golden brown.
Add cut garlic cloves. Mix well and add yogurt. Stir. Add salt, chili powder, coriander powder and beet juice. Cook till water in yogurt evaporates. Now add curry leaves, spring onion, and ginger garlic paste. Stir.
Now add vegetable balls. Still well immediately. Make sure all balls are coated evenly. Cook till balls are well coated and dry. Turn off the stove.
Garnish with cilantro.
Serve hot optionally with toothpicks.
Recipe by Ujwala's Delicacies at https://www.ujwalasdelicacies.com/vegetable-65/