Schezwan sauce 2

   Its been days since I updated my blog... I have been bit slow in updating for inevitable reasons.. Today i am going to update second version of Schezwan sauce and it came out so yummy that I wanted to blog .. the source of this recipe is this wonderful blog.. 

As usual I have made few changes to the recipe like I have omitted vinegar instead used lemon juice I have used local red chilly than byadagi chillies as in my house we like a bit spicy taste...and am planning to try mix of local n bydagi chillies the next time I try this recipe... I have avoided soya sauce too as my hubby doesnt like the flavor of soya sauce.. I dint have coriander leaves so i have not used them but reference i have added them in the recipe ingredients.. replaced sugar with jaggery... I have used sesame oil as now a days i use sesame oil to thokku n kind of chutneys that ask for more oil..

    

Ingredients:

10-15 medium sized Garlic pods, peeled

Fistful of  Red chillies

3 tbsp. finely chopped Garlic

1 tbsp. finely chopped Ginger

10 sprigs Coriander leaves with stalk

2 large Tomatoes, roughly chopped

1 tbsp. Tomato Sauce(optional)

1/2 lemon

1/2 tsp jaggery

1/2 tsp  Pepper powder

Salt to taste

2-3 tbsp. Oil

Method:

• Remove the stems of red chillies and soak them in warm water for half an hour. 
• Grind the soaked red chillies with garlic pods and ginger to a fine paste.
• Grind chopped tomatoes to a smooth puree.
• Heat oil in a pan and add finely chopped garlic and sauté it nicely for a minute. Add finely chopped coriander leaves n stalk and sauté for a minute..
• Add pureed tomatoes and salt  let it simmer for a while and then add ground red chili- garlic paste and tomato sauce(if you are using) and fry until oil starts to  leave in the edges..
• If you find the sauce thick you can dilute it with some water... but i make them thick so that I can preserve it for 2 or 3 days without keeping it in fridge..as IU find keeping in fridge reduces the natural flavour of sauce..