Ingredients:
2 cups roasted tomatoes, peeled, and chopped
1 cup roasted red pepper, chopped
3 fresh red chilies, minced
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 teaspoon cumin powder
1 teaspoon coriander powder
1 tablespoon cilantro, chopped
1 tablespoon musturd seeds
1 teaspoon timur
1 tablespoon musturd oil
1/2 teaspoon ground black pepper
Salt to taste

Garnish:
1 tablespoon musturd oil
1 teaspoon fenugreek
10 cloves garlic, thinly sliced
1 tablespoon green onion, finely chopped

Instructions:
In a blender combine all ingredients to form smooth paste-like mixture (can be made chunkier, if desired). Transfer into a large bowl.
For garnish, in a non-stick pan heat one tablespoon of musturd oil, splitter fenugreek until it turns dark. Add slices of garlic and fry till light brown. Pour the garlic-oil mixture and chopped green onions over the tomato mixture. Mix well and refrigerate for at least two hours. Serve chilled. Makes a good condiment.