Good (and spicy) dressing is the key

I can not imagine a good meal without a good sauce (I prefer spicy, but this is not the rule).

Universal spicy sauce (my original recipe)

1 onion
1 green pepper (small or half a large)
1 red pepper (small or half a large)
2 spicy chili (from a jar or fresh) - individual choice, for some it may be too spicy
0,5 liter of water (about 0,12 gallon)
1 bouillon cube
2-3 teaspoons of flour
Oil for frying
Spices: curry, pepper, salt, marjoram, garlic (granulated or fresh chopped), ginger

+ An additional choice: cauliflower or mini-corn, or bamboo shoots or bean sprouts or asparagus pickle

Option 1:
Cut the vegetables into cubes, add spices and fry until soft in a small pan. Add flour and fry until the flour begins to blush. Pour water and add bouillon cube. Bring to a boil stirring. Cook to a smooth texture

Option 2:
Cut the vegetables into cubes, add spices and fry until soft in a small pan. Pour water and add bouillon cube. Bring to a boil stirring. Mix flour with cold water (in a glass), add a spoonful of sour cream. Pour it into boiling sauce, stirring continuously. Cook to a smooth texture