Florence Fabricant Warm Indian Tomatoes With Spicy Chilies
- Total Time
- 15 minutes
- Rating
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Ingredients
- 2tablespoons unsalted butter
- 4scallions, sliced thin
- 2teaspoons cumin seeds
- 2teaspoons black mustard seeds
- ¾teaspoon ground turmeric
- 4garlic cloves, minced
- 1jalapeno, seeded and minced, or to taste
- 6large ripe red tomatoes, quartered
- 1teaspoon sugar
- ¼cup grated unsweetened coconut
- ½cup plain yogurt
- Coarse salt and freshly ground black pepper to taste
- 3tablespoons chopped fresh cilantro
Nutritional analysis per serving (6 servings)
113 calories; 8 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 3 grams protein; 477 milligrams sodium
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