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.
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| Vinegar
| 1 1/2 tbsp.
| | Sugar
| 1/4 tsp.
| | White pepper
| 1/4 tsp.
| | Spicy chili oil
| 4 tbsps.
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| Cornflour mixed with 2 tbsps. water
| 1 tsp.
| | Salt
| To taste
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| 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
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Recipes 
