Total Calories: 392
1. Heat the oil in a large non-reactive wok or saucepan over medium heat and cook the ginger, garlic, green chili peppers, fennel seeds and fenugreek seeds, stirring until golden, about 1 minute. Add the cashews and raisins and stir until the raisins expand, about 1 minute.
2. Add the tomatoes, sugar, salt, paprika, and cayenne pepper and cook, over medium-high heat for the first 2 to 3 minutes. Then cover the pan and cook, stirring occasionally, over medium heat until the tomatoes are very soft, about 10 minutes. Add the vinegar, and simmer, uncovered, until semi-thick, about 15 minutes. (It will continue to thicken as it cools.) Serve immediately or let cool, then store in an airtight container in the refrigerator, about 1 year.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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