1 cup chopped onions
1 to 2 serrano chiles, minced
2 tablespoons corn oil
1 teaspoon ground cumin seeds
1 teaspoon ground coriander seeds
1 large tomato,seeded and diced fine (about 1 cup)
2 teaspoons unbleached white flour
1 cup plain yogurt
Salt to taste
Saute the onions and chiles in the oil until tender, about 10
minutes. Add the cumin and coriander and saute for a minute, stirring
constantly. Stir in the tomato and flour and cook for 2 minutes.
Finally, stir in the yogurt. Heat the sauce thoroughly, do
not boil or yogurt will curdle. Add salt to taste
Yield: 4 servings.