Tomato Pachadi

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

Preparation

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.

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.

Yield 6 servings (serving size: 1/4 cup)