• 1.5 inch of ginger root, cut into four pieces
  • 1 tbsp honey
  • 1 cup oil/butter/ghee
  • pinch of hing/asafoetida
  • 1 tsp dried chile
  • 1 heaping tsp cumin
  • (can add additional spices, such as fenugreek and spearmint)
  • pint? fresh tomatoes, chopped

    Heat oil; throw in ginger and chile. After a minute of sizzling, add other spices. Pour in tomatoes. Cook until tomatoes are softened/mixture is of edible consistency. The goal is a concoction so sweet that one wants to eat it, but so spicy that one can't eat much.