Soak the red chilies in warm water for at least an hour. (One can deseed and soak, I have not deseeded)
20-25 Red Chilli, Warm water for soaking the Red chillies
Puree the red chillies in a blender and keep it aside.
In a heavy bottom work or a pan add the oil.
Oil 3 tablespoons
Once hot, add the chopped garlic and ginger.
½ inch or 1 tablespoon Finely chopped Ginger, ¼ Cup 20-25 small cloves Garlic - Finely chopped
Saute for a few minutes, until lightly translucent.
Add red chillies paste, tomato ketchup, soya sauce and vinegar and cook further on slow.
1 tablespoon Tomato Ketchup, 1 tablespoon Soya Sauce, 1 tablespoon Vinegar
Cook this for a few minutes until you see the oil separating or leaving the edges.
Add Black pepper powder, sugar,salt and add 1/4 cup water and cook further for 2-3 minutes.
Salt to taste, 1 teaspoon Sugar, 1 teaspoon Black Pepper Powder
If you need sauce consistency, add more water and adjust consistency accordingly.
¼ - ½ Cup Water