If you quite enjoy cooking, you might have gone through periods when you want to try similar type of dishes or many dishes with a specific ingredient. Chances are that that ingredient never makes its way back into the kitchen for next few weeks simply because of boredom. Well, I think I am currently going through a period where I want to try dishes that can be put in a wrap and eating be made easier. As I make rotis very often, I could just make a wrap quite easily. I am usually not very tempted to use readymade tortillas for wrap as they contain more unwanted ingredients. In this dish I have used what may be called ‘english’ vegetables back home. This is because they are not really native to India and possibly introduced by the British. Specifically, I have used a packet full of watercress (i.e. goodness). It is an excellent source of B vitamins, vitamin C, manganese and carotenes. I have also used mushrooms which are rich in riboflavin, selenium, niacin and potassium. If you are a raw food person, you could add the watercress at the very end else keep it close to when you are almost done to preserve most of the nutrition. Here is how I did it...
1 red onion, chopped
2-3 tomatoes, chopped
2-3 green chillies, chopped
About 8 mushrooms, I used closed cup mushrooms, sliced
About 6 baby corn chopped
1 red pepper, finely chopped
One packet of watercress
1 teaspoon chilly powder
1 teaspoon coriander powder (dhania)
1 teaspoon cumin powder (cumin)
A pinch kasoori methi (dried fenugreek leaves)
Salt to taste
In a skillet, heat teaspoon oil and fry the onions and chillies.
In the skillet add little oil and all vegetables except water cress and cook.
Once vegetables are done, add the ground paste and the spice powders. Cook until raw smell has gone and most of the liquid has evaporated.
Add the watercress, kasoori methi and salt.
Place some in a roti or tortilla and wrap. Or, just serve with any bread. You could add pinch of salt to vegetable to quicken the cooking process.