This is my Indo version of quick schezwan sauce.
Ingredients:
2 big tomatoes chopped finely
2 tbsp of freshly grated ginger
2 tbsp of chopped garlic
2 tbp of chopped green chillies
2 tsp of dark soy sauce
2 tbsp of balsamic vinegar
1 tsp of brown sugar
1 tsp of salt or may be little less
1 tsp of red chilli flakes
a pinch of dried oregano
1 tsp of freshly grounded pepper
2 tbsp of olive oil
2 big spoon full of regular tomato ketch up
Take a deep pan and heat the olive oil. Add the ginger, garlic and green chillies to it and stir. Add the tomatoes and salt to it and cover it for some time. After few minutes, when the tomatoes have started to melt, add the other ingredients to it and mix well. Add the tomato ketch up at last. Check for the seasoning and serve it in small bowls. You can store it in jars for a week in the fridge.
