Ingredients
The following ingredients have 4 Servings
- 1 tomato (finely chopped)
- 12 dried Kashmiri peppers (or Byadagi peppers, sliced open and seeds removed)
- 1/2 bunch spring onion leaves (minced)
- 1/4 cup garlic (minced)
- 1/4 cup sesame oil
- 3 teaspoon fresh grated ginger
- 1 teaspoon black pepper
- 1 1/2 teaspoon soy sauce
- 1 1/2 teaspoon lemon juice
- 1/2 teaspoon salt
Instruction
- Place the Kashmiri peppers (seeds removed) in a bowl of water for 30 minutes to rehydrate them. Remove them from the water and using a mortar and pestle, crush the chilies into a paste.
- In a sauce pan over medium heat, heat 1/2 of the sesame oil, then sauté the ginger and garlic until fragrant (30 seconds to 1 minute).
- Lower the heat to low and add the Kashmiri paste. Simmer the chilies, ginger, and garlic for 1 minute, stirring often.
- Add the remaining sesame oil and the tomatoes. Continue to simmer, stirring often, for 1 to 2 minutes.
- Add the black pepper, salt, soy sauce, and spring onion leaves. Turn the heat up to medium and continue to cook, stirring often, until integrated and the sauce slightly thickens.
- Add the lemon juice, stirring often, for one additional minute, then remove the sauce from the heat.
- Allow the sauce to cool to room temperature - the sauce will thicken more in the process. Use immediately or store in the refrigerator in an airtight container for up to 2 weeks.
