Curried Mushroom Tortilla Wraps

 

Hope you all had a fabulous Independence Day celebrations. Well, we also had a small ceremony in our housing complex with flag hosting, sweet distributing etc.Kids had a great day out in our communal garden with colorful dresses and waving India’s flag.

Coming to the recipe of the day

I have made these wraps whenever I have run out of ideas for quick fixing the dinner. And they have always being appreciated by my folks. These tortilla wraps are wickedly delicious.
A dash of Mexican cuisine and some dose of Indian spices, what you get are these delicious filling curried mushroom tortilla wraps.
This can go well in your kiddo’s lunch-box and elder’s lunch box as well. Or you can quick fix a meal if you are planning to go out for a picnic.

Kashundi as many Bengalis know is a more or less a preparation of mustard seeds to get a consistency of mustard sauce.Kashundi as a dressing to these tortilla wraps add a nice punch or a kick to the overall taste and flavor. If you don’t like the pungency of kashundi then you may add mayonnaise or Herbed Tartar sauce..

Curried Mushroom Tortilla Wraps

(Makes-4-5 Tortilla wraps)

Recipe requirements

About 250 gms of mushroom

1 medium size onions

2 garlic pods

1 tsp of ginger chopped finely

For the Seasonings

¼ tsp of Grounded turmeric
1 tsp of grounded red pepper
1 tsp of coriander powder
About 2tbs of oil to fry the mushrooms with seasonings

4 tortilla wraps

  some lettuce leaves

some chopped tomato rings/onion rings/shredded carrots etc

For the dressing

2 tbs of mayonnaise
2 tbs of tomato ketchup

1 tsp of kashundi or mustard sauce/ or you may use Tartar sauce

Method

• Chop mushroom into four pieces if the mushrooms are big in size otherwise if you are using small mushrooms then no need to cut them.
• Now heat up a saucepan, and add cooking oil.
• Add in onions, ginger, garlic and sauté them for 4-7 mints at med-high flame.
• Now add in chopped mushrooms. Fry well at med-high flame till they release water.
• Add all the seasonings-turmeric, red pepper, coriander and salt.
• Add finely chopped tomatoes. Cover the pan and cook till you get semi dry gravy.
• Stop and then let it cool a little bit.
• Generally I like to warm tortilla wraps before stuffing, but then if you feel you can warm a little bit in M/W after filling with stuffing.
• Generously coat the tortillas with mayonnaise, and then add the stuffing of curried mushroom.
• Place some lettuce leaves, chopped onion rings, sliced cucumber or shredded carrots.
• Add in tomato ketchup or mustard sauce/ kashundi in Bengali as final dressing.
• And you are ready with an easy curried tortilla wraps with kasundi dressings.

Note-

1. Check for salt, most of the dressings-tomato ketchup or kashundi/mustard sauce comes with salt added to it.
2. This gravy can be made with tofu/paneer/chicken cubes as well.

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Happy Cooking Friends