For the Schezwan Sauce:
Heat oil in a pan, add the red chilli paste. Stir the paste on low flame for a few minutes.
Add the tomato puree and stir to combine.
Add the rest of the ingredients. Stir well. Put it off the flame and cool down.
[If you make this for storing in the fridge, then add a little vinegar (1 tbsp) now (after switching off the flame). Then you may store it for about 15 days in the refrigerator.]
For the Stir Fry Vegetables
Heat oil in a wok/ pan.
Stir fry all the chopped vegetables and cottage cheese.
Keep aside in a plate.
Now in the same wok, Add the schezwan sauce and the tomate ketchup. Stir for a few minutes.
Add the soya sauce and cornflour+water syrup. Add salt to taste.
Add water for consistency.
Add the vegetables and bring to a boil on low- medium flame. Once you have got the right consistency, close the flame, and add the vinegar.
Garnish with chopped green onion and coriander leaves.