Hot dogs "a la rose"

Ingredients:

• 1 pack (340 g) hot dog sausages, sliced ​​into approximately 0.2 cm thick
• 1 tbsp. l. canola oil
• 1 large onion, diced
• 4 cloves of garlic, peeled and thinly sliced
• 1.5 tbsp chopped fresh ginger
• 1 handful of coarsely grated carrots (optional)
• Salt and ground black pepper
• 1 teaspoon turmeric
• 1/4 teaspoon Garam masala spice mix
• 1/2 tsp smoked Spanish paprika
• 1 large tomato, diced
• 2 tbsp. ketchup
• 1/4 cup water (if needed)
• A handful of chopped coriander leaves
• Pita bread with a pocket

Preparation:

1. In a large nonstick skillet, heat canola oil over medium heat until shimmering.
   
   Add the onion, garlic, ginger, and carrots (if using), season with salt and pepper to taste. Cook until the onions are soft and lightly browned around the edges, about 5 minutes.
   
   Add turmeric and spices Garam masala and paprika, stirring quickly for about 20 seconds to prevent the spices from burning. Add the tomatoes and ketchup, taste for enough seasoning, and add more if necessary.
2. Add the sliced ​​sausages, stirring until coated with the tomato mixture. Add 1/4 cup water if the mixture is too dry. Cover the pan and simmer over medium-low heat for 15 minutes.
   
   Taste and adjust seasoning. Remove from heat, stir in cilantro, and transfer the mixture to a serving bowl. Fill Arabic flatbread sausages. Serve!