Tuesday, February 28, 2012
Spinach Tortilla in Yogurt Sauce
This recipe is a westernized version of a Gujarati dish called “Rotli nu Shaak” made from leftover chapattis. So if you take out the spinach tortilla and use leftover chapatti or roti and add thick buttermilk which I have presented in the name of “yogurt sauce”, you will be eating a Gujju dish start from my mom’s kitchen.
Also, this is a real quick fix, just the perfect amount of time one wants to spend on using up leftovers!
Spinach Tortilla – 2 medium
Chopped onion – ¼ cup (optional)
Yogurt – 3 tsp
Water – 1.5 cups
Curry leaves – just a couple
Green chilies – 2 medium
Sugar – ¼ tsp
Red chili powder – as tolerated
Turmeric – ½ tsp
Cumin Coriander powder – 1 tsp
Mustard seeds – ½ tsp
Asafetida – a pinch
Salt – add carefully
Blend yogurt and water to form a smooth sauce (buttermilk) and set aside. Cut the tortilla into medium sized pieces.
Heat oil in a skillet and add mustard seeds. When they crackle, throw in asafetida, green chilies cut into small pieces, chopped onion and curry leaves. After a couple of seconds, pour in the yogurt sauce and add in all the remaining ingredients except for tortilla pieces.
Cover the skillet and let the liquid cook with the spices for 5 minutes. Ease in the tortilla pieces thereafter and mix well. Cook uncovered for 3 minutes or so on high flame and turn the heat off. Cover and let it rest for a couple of minutes before serving so that the tortilla becomes all soft and mushy in the sauce.
· With Rice
· You can use leftover roti/chapatti in place of tortilla
· The dish tastes very good without onions too if you want to skip them like I do most of the times
· This dish is best savored within a couple of minutes of cooking it. Unfortunately, the leftovers of this leftover inspired dish don’t retain texture or taste for a long time.
· Tortilla has surpassed bagels and muffins and is now sold only second to sliced bread in that packaged food category in USA.