Spicing up Blue Monday

As I said on Saturday, there's no such thing as Blue Monday. But also, it's January and a bit grim. 

Have some good blue for today:

And I'm delighted with tonight's dinner as a January dish. It's almost exactly the wrong dish for a Monday that turned busy at 4.29pm, one minute before earliest respectable clocking off time on a normal quiet day. Hey ho. I started later than expected, and then it turned out fiddlier than I had thought. But the outcome is delicious. 

It's another New Kitchen Basics special - this one is the kathi rolls, which are filed under egg dishes. To be honest, the egg is a small proportion of the whole and another time I'd be happy to do them in nearly-vegan week. 

Kathi rolls have different fillings, but this one is potatoes, mainly. Inna bun. You're making three things here: a potato curry, a tomato salad, and a wrap (a bought wrap, don't worry). 

 

Potato curry is mustard seeds popped, then a sliced onion, softened, zhuzhed up with grated garlic and ginger, turmeric and chilli powder. Stir for a minute till it's nifty-smelling, then add a couple of chopped tomatoes and lots of chopped small potatoes ("peeled" says the recipe, as if. These are Charlotte potatoes which have been in my fridge long enough to grow eyes, and they were fine unpeeled). Stir well, add water (I think you have to cover spuds for them to cook?), bring to boil, cover and cook 10 mins, then uncover and cook 10-15 mins, allegedly. I had to turn it up and boil hard to get it to squidgy rather than runny. It's going into a wrap, so actual liquid is not your friend. Finish with seasoning, lemon juice and coriander.

Meanwhile, tomato salad: onion rubbed with lemon (...I may not have done this bit), chopped tomatoes, lemon, salt, coriander. 

When the potatoes are ready and squidgy, take your wrap. Ideally it's a paratha, or a chapati, alternatives include thin naans... or as here, pathetically tiny wraps. They worked apart from being terribly messy to fold. Oil in a pan, warm the wrap, pour some beaten egg on the topside (I used 1 egg for 2 wraps as that's one-person cookery measures; you could probably stretch it further). 

 

Cook for a minute, then flip the wrap and retrieve any runny egg onto the wrap so it cooks onto the wrap. (Do not speak of the runny egg that ends on the counter, because flipping sends egg allll over.)

 

Take your eggy wrap, put potato onto it, put salad on that, add a big pinch of chaat masala (or garam masala plus another squeeze of lemon), wrap it round as best you can, and devour. Spicy, fruity, sharp and warmly wrapped. 

This is wrap A, which was less toasted. I recommend the look of wrap B, above