In a small non-stick saucepan, over medium-low heat, evenly spray cooking oil for 2 seconds. Sauté shallots with curry leaves and mustard seeds for 2 minutes or until shallots are cooked and tender.
Add dry roasted cumin and coriander powder, paprika, tomatoes, strawberries and water. Cook for 3 to 5 minutes.
Sprinkle crushed red pepper and add strawberry preserves. Mix well and remove from heat.
Serving Size 1 (28 g)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.