|5-6 cloves Garlic||1 tsp Red Chilli Powder||Sugar|
|2-3 Scallions||1 tbsp Crushed Red Chilli||Oil|
|1/4 cup Fresh Dhania||1/4 cup Tomato Puree||Salt|
|Corn Flour||1 tbsp Soy Sauce|
|1 tsp Vinegar|
|1/2 tsp White Pepper|
Finely chop the dhania, garlic and scallions including the green part.
In a skillet, heat 5-6 tsp oil and saute the garlic until brown.
Add the scallions, dhania, crushed red chilli and saute for a couple of minutes.
Add red chilli powder, tomato puree, soy sauce, vinegar, white pepper, a tsp of sugar.
Add a tsp of corn flour to thicken and let it simmer for a few minutes.
This sauce can be stored in an airtight container in the fridge for 7-10 days.