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Recipe by: gerty
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See below ingredients and instructions of the recipe
1 lb Ripe tomatoes, chopped 2 c Yogurt
1 c Shredded coconut 1 tb Vegetable oil
2 tb Minced hot chilies 1 1/2 ts Whole mustard seeds
1/2 ts Salt 1/2 ts 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
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American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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