Florence Fabricant Warm Indian Tomatoes With Spicy Chilies

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 Information

  • Nutritional analysis per serving (6 servings)

    119 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 3 grams protein; 12 milligrams cholesterol; 24 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

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.
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.
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.