For some time, I’ve wanted to make an Indian recipe using lettuce wraps and the opportunity showed itself on Sunday! I remember the first time I was introduced to the idea was at Koryo, a Korean restaurant in Berkeley that my friend Mia had taken me to. The concept is quite foreign in Indian cooking so I thought it would be fun to try it out.
For these wraps, I used butter or Boson lettuce, which I think is maybe the most tasty of lettuces:
1 head of butter lettuce, washed and dried
curried tofu recipe
coconut basil chutney
Place a tablespoon of curried tofu in one lettuce leaf and top with a teaspoon of coconut basil chutney. You can also just have all three in 3 separate dishes for people to assemble on their own.
Coconut Basil Chutney Recipe
1 bunch basil leaves, washed
1 cup frozen fresh grated coconut, thawed
juice of 1/2 lemon
3 green chills
1 tsp ginger grated
1 small onion
1 small tomato
salt to taste
1 tablespoon Greek yogurt (optional)
Combine all ingredients in blender and puree. Fold in Greek yogurt optionally.