Tomato Pachadi Recipe

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Ingredients:

Serving

1/2 cup water
1 tbsp dark brown sugar
2 bay leaves
1 (28-oz) can crushed fire-roasted tomatoes, undrained
1 tsp vegetable oil
2 1/4 tsp 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

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	37.16 Kcal (156 kJ)
Calories from fat	18.59 Kcal
		% Daily Value*
Total Fat	2.07g	3%
Cholesterol	0.2mg	0%
Sodium	13.18mg	1%
Potassium	21.44mg	0%
Total Carbs	4.13g	1%
Sugars	2.51g	10%
Dietary Fiber	0.31g	1%
Protein	0.81g	2%
Vitamin C	0.2mg	0%
Iron	0.2mg	1%
Calcium	9.2mg	1%

Amount Per 100 g
Calories	90.92 Kcal (381 kJ)
Calories from fat	45.5 Kcal
		% Daily Value*
Total Fat	5.06g	3%
Cholesterol	0.48mg	0%
Sodium	32.25mg	1%
Potassium	52.47mg	0%
Total Carbs	10.11g	1%
Sugars	6.14g	10%
Dietary Fiber	0.76g	1%
Protein	1.97g	2%
Vitamin C	0.4mg	0%
Iron	0.4mg	1%
Calcium	22.6mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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