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• TOMATOES IN SPICY YOGURT SAUCE
  Recipe from: My Recipes



• INGREDIENTS


• 8 ripe but firm tomatoes (about 2 lbs)
• 1 teaspoon vegetable oil
• 2 teaspoons cumin seeds
• 1 teaspoon brown mustard seeds
• 2 tablespoons butter, cut into small pieces
• 1/4 teaspoon turmeric
• 1/4 teaspoon cayenne
• 6 cloves garlic, minced
• 2 serrano chiles, seeded and finely chopped
• 1 teaspoon salt
• 1 cup plain whole milk yogurt
• Cilantro sprigs (optional)



• TO MAKE


• ■ 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.

Have a great weekend!