Florence Fabricant Warm Indian Tomatoes With Spicy Chilies
Published July 14, 1998
- Total Time
- 15 minutes
- Rating
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Ingredients
2 tablespoons unsalted butter
4 scallions, sliced thin
2 teaspoons cumin seeds
2 teaspoons black mustard seeds
¾ teaspoon ground turmeric
4 garlic cloves, minced
1 jalapeno, seeded and minced, or to taste
6 large ripe red tomatoes, quartered
1 teaspoon sugar
¼ cup grated unsweetened coconut
½ cup plain yogurt
Coarse salt and freshly ground black pepper to taste
3 tablespoons chopped fresh cilantro
Nutritional analysis per serving (6 servings)
10 grams carbs; 13 milligrams cholesterol; 113 calories; 2 grams monosaturated fat; 5 grams saturated fat; 8 grams fat; 4 grams fiber; 477 milligrams sodium; 3 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt the butter in a large, heavy saucepan over medium heat. Add the scallions, cumin seeds, mustard seeds, turmeric, garlic and jalapeno, and stir for 15 seconds.
- Step 2
Add the tomatoes, and stir gently with a wooden spoon until they are heated through, 2 to 3 minutes. Remove the pan from the heat.
- Step 3
Combine the sugar, coconut and yogurt in a small bowl and pour over the tomatoes. Season to taste with salt and pepper, fold all the ingredients together and transfer to a bowl. Sprinkle with cilantro and serve.
Private Notes