Heat the oil in a large skillet. Instead of Coconut oil, you can use any other oil of your choosing. Saute the onions along with ginger and garlic.
Once soft, add the spice powders along with a little salt.
Cook until aromatic. You can sprinkle some water to avoid the spices from burning.
Next add in the Strained tomato sauce (or its alternative - see Tip 3). Cook for around 5-8 minutes. You can taste at this point and see if your sauce is not too tangy or acidic. If it does, add some sugar to balance it.
While that's cooking, blend the Seitan in a processor, if your seitan are in chunks like mine.
If you got the already ground Seitan, then skip this step.
Add this ground seitan to the sauce.
Mix well until combined.
Cover and cook for another 8-10 minutes on a low flame. This is for the flavors to combine.
Towards the end, add the dried fenugreek leaves. Stir to combine and cook for another 1-2 minutes covered.
While that's happening, toast your burger buns.
Depending on the size of your buns, you might need anywhere between 6-8 whole buns.