- 4 cups diced tomatoes
- 2 tbsp roughly chopped garlic
- 1 tbsp chopped fresh ginger
- 1 tsp salt
- 2 tbsp green chili pepper, chopped
- 1 tsp fenugreek seeds
- 3 tbsp oil
In a skillet heat the oil and add the fenugreek seeds. When the seeds turn black, turn the heat off and add the green chilies. Stir a few minutes and add the tomatoes, turn the heat on and add the garlic, ginger, salt, and let cook for 30 minutes.