Tomato Pachadi

Ingredients

• 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

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.