Serves 6 to 8
• 1 lb. ripe tomatoes
• 1 cup shredded coconut
• 2 Tbs. minced green chilis
• ½ tsp. salt
• 2 cups yogurt
• 1 Tbs. vegetable oil
• 1½ tsp. whole mustard seeds
• ½ tsp. crushed dried red pepper
1. Chop the tomatoes coarsely. If you have fresh-grated or pregrated but unsweetened coconut, combine it with the tomatoes in a bowl. If, as sometimes happens, you are only able to find the sweetened kind, soak it first in several rinses of water, then drain thoroughly and add to the tomatoes. Add the chilis, salt, and yogurt as well and mix it all up.
2. Heat the oil in a small skillet and fry the mustard seeds and crushed pepper in it until the mustard seeds start to jump and snap. Pour this all into the yogurt mixture and stir it in quickly.
3. Chill the raita for several hours before serving.
