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Recipes  |
Tomatoes in Spicy Yogurt
8 ripe firm tomatoes 1 teaspoon vegetable oil 2 teaspoons Cumin Seed 1 teaspoon Organic Brown Mustard Seed 2 tablespoons butter cut into small pieces 1/4 teaspoon Turmeric Powder 1/4 teaspoon Cayenne Pepper Medium Heat 1 1/2 tablespoons Granulated Garlic 2 Serrano chiles seeded and finely chopped 1 teaspoon Sea Salt 1 cup plain whole milk yogurt Cilantro sprigs Directions: 1. Bring a large pot of water to boil 2. Fill a large bowl with cold water and add several ice cubes and set near the pot 3. Place tomatoes in boiling water for 10 seconds each, then use a slotted spoon to transfer them to ice water 4. Drain tomatoes and pat dry 5. Core and peel tomatoes leaving them whole 6. In a large frying pan, heat oil over high heat 7. Add cumin seeds and mustard seeds and reduce heat to medium-high 8. Cover and cook until seeds start to pop, about 2 minutes 9. Remove cover and add butter 10. When butter is melted add turmeric and cayenne and cook while stirring until fragrant about 1 minute 11. Add garlic, chiles and salt 12. Cook while stirring until fragrant, about 1 minute 13. Reduce heat to low 14. Add yogurt and stir until smooth 15. Add tomatoes 16. Gently stir to coat with sauce 17. Cook until tomatoes are just warm 4-5 minutes 18. Garnish with cilantro and serve warm with sauce as a side Serves: 8 Calories: 79 (56% from fat) Protein: 2g Fat: 5g (sat 2.5) Carbohydrate: 7.5g Fiber: 1.5g Sodium: 349mg Cholesterol: 12mg |
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