3 sprigsfresh curry leavesstripped (24 to 30 leaves)
For the Sandwiches
1clow-fat plain Greek yogurt
1/2medred onionfinely diced
1/2cfinely chopped cilantrostems and leaves
2small Indian green chiles or serrano chilesfinely chopped
1tspkosher salt
1/2tsp freshly ground black pepper
pinch of red chile powder cayenne
12sliceswhite sourdough breadI preferred Pepperidge Farm White Bread
ketchupfor serving (optional)
cilantro chutneyfor serving (optional)
Instructions
For the Spiced Oil (optional)
In a butter warmer or small pan over low heat, warm the oil. Once the oil is warm but not super hot, add the black mustard seeds and as soon as they begin to pop and dance around the oil, which should be within seconds, remove the pan from the heat. Add the curry leaves, making sure they get fully coated in the oil (there may be more popping and spattering, and that's okay!). The leaves should immediately crisp up in the residual heat. Set aside.
For the Sandwiches
In a small bowl, mix together the yogurt, onion, cilantro, green chiles, salt, pepper and red chile powder. Spread the yogurt mixture over 6 slices of the bread and top with the remaining slices to make 6 sandwiches.
In a large pan over medium heat, warm 1 tsp of oil. Once the oil begins to shimmer, reduce the heat to low and add as many sandwiches as will fit in the pan. Cook until the undersides re crisp and lightly browned, 3 to 4 minutes, then flip and add another teaspoon of oil to the pan, and cook until the other side is crisp and slightly browned, 3 to 4 minutes more. Transfer the sandwiches to a platter and repeat to cook the remaining sandwiches.
Divide the spiced oil mixture (if using) evenly over the top of the sandwiches. Cut each sandwich in half and serve immediately with a side of ketchup* and/or chutney, if desired.
Notes
If you are only making one or two sandwiches at a time and you are lucky enough to have leftover yogurt mixture, it will keep covered in the fridge for several days. This I know from experience and I plan to keep a container in my fridge at all times.*Priya Krishna does not mention Maggi brand "Hot & Sweet" Tomato Chili Sauce but if you happen to find a bottle of this magic sauce (likely only at an Indian market), it goes exceptionally well with these sandwiches, in place of ketchup.