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Tuesday, August 6, 2013

Lettuce wrap



Prepare potato:
2 cups potato cut int thin long slices
Cook the potatoes in 2 tablespoon of oil add 1/4 teaspoon salt or to taste and keep it aside

Prepare Kidney beans (rajma):
1 (15 oz or 425 gms) can of kidney beans (dry weight 10 oz or 284 grams)
2 green chilies or to taste
1 cup chopped tomato
a few cilantro leaves (or dhania patta)
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon chili powder or to taste
2 tablespoon of oil

To a pan on medium heat with 2 tablespoon of oil add the green chilies and wait for it to sizzle.  When the green chilies sizzles add the cumin powder and coriander powder saute it for 10 seconds add the chili powder and saute it for 10 seconds, add the chopped tomatoes and cilantro leaves  and cook for 5 minutes or until the tomatoes are cooked.  When the tomato is cooked add the rinsed and drained canned kidney beans add a pinch of salt cook for a minute and keep it aside.

Prepare carrots:
2 cups chopped carrots add about a tablespoon of lemon juice and salt to taste

Prepare mango: 2 cups chopped mango

To assemble the wrap, take a lettuce leaf, remove the stem, add the kidney beans, potato, mango and carrot according to choice, fold the leaf over and it is ready to eat.

Serves 4.

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