The Szechuan sauce can be served with momos, noodles, cauliflower and paneer vegetables, paranthas, or fried rice. It can also be served with dosa.
For how many people: 2
3/4 cup dry red chili, a little oil, 1/3 cup ground garlic, 4 tablespoons chopped ginger, 3 tsp soy sauce, 1 tsp tomato ketchup, 3 tsp sugar, 1/4 tsp salt as per taste.
Cut ginger-garlic. Break the whole red chili and remove its seeds. Boil chilies in a cup of water. Sieve the water and grind the chili in the grinder. Heat the oil in the frying pan. Add ginger-garlic and stir it. Then add chili paste, soy sauce, tomato ketchup, sugar, and salt. After cooling it, fill it in an airtight container and keep it in the fridge. Store for two weeks.