Schezwan Sauce – Marathi Recipe

Instructions

• Take chillies. Pluck off their stalk, cut into half and remove seeds from it.
• Soak chillies in hot water for about 30 minutes.
• After 30 minutes, transfer this soaked chillies into a blender jar and make a fine paste.
• Do not add much water. Add just about 1-2 tsp water if required.
• Heat up oil in a pan. When the oil is enough hot, add ginger and garlic.
• Mix well and fry until it turns light golden. Add red chilli paste and mix well.
• Fry until paste releases oil from sides for about at least 5-6 minutes.
• Add tomato sauce, vinegar, and salt to taste. Mix well and add a little water.
• Cook sauce on high heat for about 5-6 minutes.
• When oil begins to float over the sauce, it is ready.
• You can store it in an airtight glass container when it cools down completely.
• It remains good in the freeze for 1-1 1/2 months.