Next, take another cooking pot and add oil.
Let the oil heat.
Then add the finely chopped ginger and garlic to the oil.
Sauté them for about half a minute and then add the onions and bell peppers (or capsicum).
Stir them all for a minute. Add 1 tbsp spring onions and 1 tbsp chives (if using).
Sauté them for 1 more minute. We don’t want to overcook the veggies.
While the veggies are getting fried, take a medium-sized bowl and put in the tomato ketchup, soy sauce, red chili sauce, green chili sauce, Kashmiri red chili powder, vinegar, corn starch, and water (1/2 cup).
Mix all these into a slurry and pour them into the kadhai or pot.
Combine all the ingredients. Add another 1 cup of water (you can add more if needed).
Add salt and sugar to taste.
Give it a taste test. Add if anything is needed.