15 kashmiri chillies
3 spring onions (bulbs cut into fine cubes, green chopped fine)
20 cloves of garlic, minced
1″ ginger, chopped fine
3 tbsp vinegar
1 1/2 tsp sugar
1/2 tsp pepper powder
1 tsp soya sauce
oil as required
salt to taste
Remove the stems and soak the chilies in the vinegar for about 20-30 minutes
Remove from the vinegar and grind them in the mix.
Add the vinegar a little at a time to make a smooth paste.
Add water if required.
Heat oil in a pan and add the ginger and garlic.
Add the chopped onion once the aroma of the ginger-garlic is released.
Saute till transparent.
Add the ground red chili paste and stir.
Add the onion greens and stir for some time.
Fry well till the oil starts separating from the mixture.
Mix in a little water and simmer for a couple of minutes.
Add sugar, salt, pepper and soya sauce and cook for another 5 minutes.
The sauce is ready and can be stored in the fridge for 3-4 weeks.