Lingkan Reang
Prepare chilli paste by boiling, blending, and simmering dry chillies with garlic, ginger, ketchup, soy sauce, and spices.
Cook baby potatoes until tender, peel them, and coat with cornflour.
Fry the potatoes in oil until golden and set aside.
Saute capsicum in the same oil, then tosses with prepared Schezwan sauce.
Add fried potatoes and mix well, thicken with a cornflour-water slurry.
Serve hot with pulao, fried rice, or naan.