"From Cooking Light. Store in fridge up to a week or freeze for up to two months."
black mustard seeds
dried red chilies
Tomatoes, chopped and cored
ground red pepper
Heat oil in saucepan over med-high.
Add mustard seeds, cumin seeds, and chiles to pan; cook 1 minute Stir in turmeric; cook 30 seconds. Add tomatoes and remaining ingredients; bring to a boil. Reduce heat, and simmer until reduced to 2 cups (about 50 min).