Heat oil in a pan and fry the sausages till light brown. Drain and keep aside. Temper the same oil with the dry red chilies and garlic.
Saute till the garlic changes colour and add the onion. Saute for a few seconds. Then add the chilli sambal and give it a stir.
Add the chopped bell peppers, green peas, salt and pepper powder. Saute on high heat for a minute and then add the chilli sauce and vinegar. Mix well and serve, garnished with coriander leaves.
Chilli Sambal - Heat oil in a pan and fry the anchovies till crisp. Drain on a kitchen towel. When cool, grind along with chilies, garlic, lemon grass, shallots, salt, vinegar and sugar to a smooth paste.
Heat the same oil in which the anchovies were fried. Saute the prepared paste on a low flame till it turns slightly dark brown in colour and the oil starts to separate from the sides of the pan.
