Schezwan Sauce

Oil - 3 tbsp.

Garlic - 20 cloves, minced

Shallot - 1, minced

Red Chili - 24 (preferably Bedgi), soaked for 2 hours and ground to a coarse paste

Vinegar - 2 tbsp.

Brown Sugar - 2 tbsp.

Soy Sauce - 2 tsp

Salt - 1 tbsp.

Heat oil in a medium pan.

Add in garlic and sauté for 30 sec.

Stir in shallot and cook until translucent.

Add the ground chili paste and keep stirring for 3 min until the raw smell goes away.

Stir in vinegar, sugar, soy sauce, and salt. Keep on stirring and cooking until oil oozes out from the masala.

Transfer to a clean glass jar and store in the refrigerator until ready to use.