- 1 liter (~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 virgin olive 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.