Heat the canola oil
, in a large nonstick skillet over medium heat, until shimmering.
Add the onions
, garlic, ginger and carrots
, if using, and season with salt and pepper, to taste. Saute until onions are softened and slightly brown around the edges, about 5 minutes.
Add the turmeric, garam masala
and paprika, quickly stirring for about 20 seconds to keep the spices
from burning. Stir in the tomatoes
and ketchup, and taste for seasoning; add more salt and pepper, if needed.
Add hot dog rounds, stirring to cover them with the tomato mixture. Add 1/4 cup water if the mixture is too dry. Cover and simmer over medium-low heat 15 minutes.
Taste and season accordingly. Remove from heat, stir in cilantro and transfer the mixture to a serving bowl. Serve!