Yield: 1 servings
|1 pounds||Ripe tomatoes, chopped|
|1 cup||Shredded coconut|
|2 tablespoons||Minced hot chilies|
|1 tablespoon||Vegetable oil|
|1½ teaspoon||Whole mustard seeds|
|½ teaspoon||Crushed red pepper flakes|
Chop the tomatoes coarsely and combine with the coconut, chilies, salt, and yogurt.
In a small skillet, saute the oil, mustard seeds, and the crushed red pepper. Saute until the mustard seeds "pop". Cool slightly and combine gently with the yogurt mix.
Chill several hours before serving.
Submitted By RICHARD DOUVILLE On 04-22-95