Amazing recipe! It's perfect for those following Jain dietary restrictions and still packs a punch of flavor.
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JAIN SCHEZWAN SAUCE

INGREDIENTS FOR JAIN SCHEZWAN SAUCE:
INGREDIENTS FOR RED CHILLI PASTE:
• 10 to 12 whole Kashmiri red chillies (soaked)
INGREDIENTS FOR JAIN SCHEZWAN SAUCE:
• 4 Tbsp Oil
• 1 Tbsp Green chilli
• 2 Tbsp Celery (chopped)
• 2 Tbsp Coriander stems (chopped)
• ½ Cup Cabbage (chopped)
• 3 Tbsp Tomato puree
• Red chilli paste (prepared)
• 5 Tbsp Tomato ketchup
• 1 Tbsp White pepper
• 1/2 Tbsp Black pepper
• 1 Tbsp Soy sauce
• 1 Tbsp Vinegar
• Salt to taste
INSTRUCTIONS FOR JAIN SCHEZWAN SAUCE:
• Take a blender jar.
• Add the soaked whole red chillies.
• Grind them to a smooth paste.
METHOD FOR JAIN SCHEZWAN SAUCE:
• Take a pan and heat the oil.
• Add the green chilli, celery, and coriander stems. Mix well and sauté for a few minutes until aromatic.
• Add the finely chopped cabbage and tomato puree to the pan. Mix everything well.
• Add the prepared red chilli paste and continue mixing.
• Add the tomato ketchup, white pepper, black pepper, soy sauce, vinegar, and salt. Mix everything thoroughly.
• Let it cook for a few more minutes to blend the Flavors.
• Your Jain Schezwan sauce is now ready.

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