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For 1 pot
1 tablespoon of extra virgin olive oil
3/4 tablespoons of dark mustard seeds
4 green sweet peppers
1/2 garlic clove, crushed
1/2 teaspoon of the spice mixture garam masala
1 teaspoon chili powder
2 teaspoons brown sugar
4 medium ripe tomatoes
Heat the oil and fry the spices until sfrigolino.
Add the crushed garlic and sauté for a couple of minutes.
Cut lengthwise chilies and chunks of tomatoes and cook for about 10 minutes, until the tomatoes are in the pulp.
Add sugar and cook until it is dissolved completely.
Only at the end add salt.
Serve hot with steamed vegetables.