Tomato Pachadi

• 1/2 cup water
• 1 tablespoon dark brown sugar
• 2 bay leaves
• 1 (28-ounce) can crushed fire-roasted tomatoes, undrained
• 1 teaspoon vegetable oil
• 2 1/4 teaspoons brown mustard seeds
• 2 dried hot red chiles
• 1/4 cup flaked sweetened coconut
• 1 serrano chile, seeded and minced
• 1/4 cup plain fat-free yogurt

1. Combine first 4 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 20 minutes. Spoon into a bowl; cool to room temperature. Discard bay leaves.
2. While tomato mixture cools, heat oil in a small nonstick skillet over medium heat. Add mustard seeds and red chiles. Cook, partially covered, 3 minutes or until seeds begin to pop, shaking pan frequently. Cool and discard red chiles. Add mustard mixture, coconut, and serrano to tomato mixture. Stir in yogurt. Serve immediately.

water, brown sugar, bay leaves, tomatoes, vegetable oil, brown mustard seeds, chiles, coconut, serrano chile, yogurt

Taken from www.myrecipes.com/recipe/tomato-pachadi (may not work)