Schezwan sauce

Soak dried chillies in hot water for 1/2 an hour. Remove it's seeds & tail.

Blend it in blender jar into smooth fine paste using little water. Keep it aside.

Heat oil in a Kadhai. Add garlic & ginger. Saute for 1-2 minutes. Add in red chilli paste. Saute until chillies get cooked.

Add 1/4 cup water. Cook it until oil separates. Add salt, vinegar, sugar, crushed pepper & tomato sauce. Saute all for 1 minute.

Let it cool. Store it in glass bottle.

Serve with potato wedges, finger chips or with plain dosa or Idli.