Oil - 3 tbsp.
Garlic - 20 cloves, minced
Shallot - 1, minced
Red Chilli - 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 Chilli 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 refrigerator until ready to use.
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