These tomatoes are warmed, rather than fully cooked, in a spicy yogurt sauce. The resulting Tomatoes In Spicy Yogurt Sauce are perfection alongside some simply cooked fish and a bit of rice. Be sure to use whole milk yogurt – low-fat and fat-free varieties will curdle.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
- 8 ripe but firm tomatoes
- 2 tsp. vegetable oil
- 2 tsp. cumin seeds
- 1 tsp. mustard seeds
- 2 Tbsp. butter, cut into small pieces
- 1/4 tsp. turmeric
- 1/4 tsp. cayenne
- 6 cloves garlic, minced
- 2 small hot green chiles, seeded and minced
- 1 tsp. salt
- 1 cup plain whole milk yogurt
Preparation:
- Bring a large pot of water to a boil and prepare a large bowl of ice water. Cut a small "x" in the bottom of each tomato. Dip tomatoes in the boiling water for about 30 seconds and then use a slotted spoon to transfer the tomatoes to the ice water.
- Drain tomatoes and pat them dry. Use a paring knife to gently peel off their skins and set aside, whole.
- In a large frying pan, heat vegetable oil over medium high heat. Add cumin seeds and mustard seeds and cover. Cook until seeds finish popping, about 2 minutes.
- Add butter. When butter has melted, add turmeric and cayenne. Stir and cook until brightly fragrant, about 1 minute. Add garlic, chiles, and salt. Cook, stirring, for about a minute. Reduce heat to low and add yogurt. Stir to combine.
- Add tomatoes to yogurt mixture, Gently stir to coat the tomatoes with the sauce. Cook over low heat until tomatoes are just warmed through, about 5 minutes. Serve warm with something to soak up the delicious sauce – rice or bread.
Makes 4 to 6 servings Tomatoes In Spicy Yogurt Sauce.
