Schezwan Sauce

I have been making this sauce using Tarla Dalal's recipe for years.
Originally I followed her recipe, but now I have increased and decreased certain quantity of ingredients to suit my family's taste. I have written down her recipe and the quantity I now use in the Bracket. Play around and find out what best suits your family.

Ingredients:

Dry Red chilli - 12, soaked in warm water for 15 minutes

Salt - 1 tsp

Sugar - 2 tsp

Garlic - 2 tbsp (I use only 1 tbsp)

Vinegar - 4 tbsp

Til oil / Gingelly oil / nallena - 2 tsp (I use 1 and 1/2 tbsp)

Method:

Grind together the soaked chillies, garlic, sugar, salt and vinegar into a fine paste.

Transfer to a heat resistant bowl.

Heat the Gingelly oil to smoking point and add to the ground paste.

Mix well, cool and transfer to an air tight container.

Use as a dip or in curries.

(Broccoli and different coloured capsicum in schezwan sauce)