Now add 5 tablespoon of cornflower, salt, ¼ teaspoon pepper powder, ginger garlic paste and a teaspoon of soya sauce to the chunks and mix well.
Coat all the soya balls nicely with cornflower.
Now, heat 2 teaspoon oil in a wide bottom pan.
Add the soya chunks and saute till they turn crisp from all sides.
Just toss the chunks in between to ensure even cooking.
Meanwhile, for the sauce heat rest of the oil in a wok.
When the oil become nicely hot, add chopped ginger and garlic.
Add onions and saute for a minute on high heat.
Add in capsicum and green chillies.
Saute for 1 more minute.
Now add all the sauces, salt, sugar and MSG.
Add water and bring it to boil.
Add cornflower mixed in 3 tablespoon of water.
Cook till the gravy thickens slightly.
Add more water if you want a thinner gravy.
Just taste the sauce before putting soya chunks in it.
Add soya chunks and mix well.
Add in spring onion and mix well.
You can deep fry the soya chunks after coating them with cornflour. The process will be quicker and give crunchier soya chunks.I wanted to use less oil, so I roasted the chunks.Add the crispy soya chunks in gravy just when you are ready to serve it. Once added to the gravy, they will start to soak it up and become soggy.If planning to make it for a party, keep the gravy and fried chunks ready. Once you are ready to serve, fry the chunks again quickly in very hot oil and add in the hot gravy.You can increase or decrease the amount of chilli and sauces according to your taste preference.You can make a mix of Soya Gobi Manchurian or Soya Baby Corn Manchurian as well.