Mix together the vegetables (Cabbage & Carrots), egg, flour, garlic and ginger paste, ajino moto and enough water so as to have a thickish batter. Leave standing for 5-10 minutes.
Heat the oil and keeping the heat high, drop heaped teaspoonfuls of batter and fry to a golden brown. Drain on absorbent paper till required.
For the gravy: Heat 2 tbsp oil, and stir-fry the garlic and onion in it over high heat, till the onions look glossy. Add the capsicum and turn around a few times. Add the sauce mixture, and simmer till the sauce thickens and becomes translucent.
Add the fried balls, turn around a few times and serve.