Florence Fabricant Warm Indian Tomatoes With Spicy Chilies

• 2 tablespoons unsalted butter
• 4 scallions, sliced thin
• 2 teaspoons cumin seeds
• 2 teaspoons black mustard seeds
• 3/4 teaspoon ground turmeric
• 4 garlic cloves, minced
• 1 jalapeno, seeded and minced, or to taste
• 6 large ripe red tomatoes, quartered
• 1 teaspoon sugar
• 1/4 cup grated unsweetened coconut
• 1/2 cup plain yogurt
• Coarse salt and freshly ground black pepper to taste
• 3 tablespoons chopped fresh cilantro

1. Melt the butter in a large, heavy saucepan over medium heat.
2. Add the scallions, cumin seeds, mustard seeds, turmeric, garlic and jalapeno, and stir for 15 seconds.
3. Add the tomatoes, and stir gently with a wooden spoon until they are heated through, 2 to 3 minutes.
4. Remove the pan from the heat.
5. Combine the sugar, coconut and yogurt in a small bowl and pour over the tomatoes.
6. Season to taste with salt and pepper, fold all the ingredients together and transfer to a bowl.
7. Sprinkle with cilantro and serve.

unsalted butter, scallions, cumin seeds, black mustard seeds, ground turmeric, garlic, jalapeno, red tomatoes, sugar, coconut, plain yogurt, salt, fresh cilantro

Taken from cooking.nytimes.com/recipes/9267 (may not work)