Ingredients
| Garlic paste |
1 tsp. |
| Garlic, minced |
2 tbsps. |
| Spring onion, minced |
2 tbsps. |
| Spring onion tops, minced |
1 tbsp. |
| Coriander leaves, minced |
1 tbsp. |
| Dry red chilies, tiny pieces |
1 tbsp. |
| Chili powder |
1 1/2 tbsp. |
| Water |
1/4 tsp. |
| Tomato puree |
1/3 cup |
| Soya sauce |
1 tbsp. | |
|
| Vinegar |
1 1/2 tbsp. |
| Sugar |
1/4 tsp. |
| White pepper |
1/4 tsp. |
| Spicy chili oil |
4 tbsps. | |
| Cornflour mixed with 2 tbsps. water |
1 tsp. |
| Salt |
To taste | | |
| 1. Heat oil in a pan, add ginger, garlic, spring onion, spring onion tops, coriander leaves and dry red chili.
2.Stir fry over medium flame for 3 minutes, then add the remaining ingredients except the cornflour.
3.Stir and bring to a boil and simmer uncovered for 2 minutes.
4.Add the cornflour mixed with 2 tbsps. of water and stir continously till the sauce becomes thick.
5.Remove from the heat and pour into a serving bowl.
6.Serve with soups, main dishes and snacks |
