Tomatoes in Spicy Yogurt Sauce

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Tomatoes in Spicy Yogurt Sauce

 

8 ripe but firm tomatoes, about 2 lbs. total

1 tsp. vegetable oil

2 tsps. cumin seeds

1 tsp. brown mustard seeds

2 tbsps. butter, cut into small pieces

1/4 tsp. each turmeric and cayenne

6 cloves garlic, minced

2 serrano chiles, seeded and finely chopped

1 tsp. salt

1 cup plain whole milk yogurt

cilantro sprigs, optional

 

Bring a large pot of water to boil. Meanwhile, fill a large bowl with cold

water and a few ice cubes and set near the pot. Put tomatoes in boiling water

for 10 seconds each, then use a slotted spoon to transfer them to ice water.

Drain tomatoes and pat dry. Core and peel tomatoes (leave them whole). Set

aside.

In a large frying pan, heat oil over high heat. When hot, add cumin seeds and

mustard seeds and reduce heat to medium-high. Cover and cook until seeds start

to pop, about 2 minutes. Remove cover and add butter. When butter is melted,

add turmeric and cayenne and cook, stirring, until fragrant, about 1 minute.

Add garlic, chiles, and salt. Cook, stirring, until fragrant, about 1 minute.

Reduce heat to low. Add yogurt and stir in one direction until smooth. Add

tomatoes. Gently stir to coat with sauce. Cook until tomatoes are just warm,

about 5 minutes. Garnish with cilantro if you like and serve warm, with plenty

of sauce.

Makes 6 to 8 servings.

Calories 78, Fat 2.2 g, Carbs 7.5 g, Sodium 44 mg, Fiber 1.5 g.

 

 

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