Vegetable Roti

Ingredients
1/2cup vegetable oil
1.1/2 pound zucchini (about 2 small), cut into 3/4-inch pieces
1 pound okra, tops trimmed
5 scallions, cut into 1/2 -inch pieces
2 serrano chile, seeded and thinly sliced
Salt and freshly ground pepper
One 1/2 pound can chickpeas, drained
3 tablespoons curry powder
2 large tomato, coarsely chopped
1/4 pound baby spinach (6 cups)
3 tablespoons water
1 cup plain whole-milk yogurt
4 large pita breads, warmed
Cilantro sprigs, for garnish


In a large, deep skillet, heat the oil. Add the zucchini, okra, scallions and chile and season with salt and pepper. Cook over high heat, stirring occasionally, until the vegetables are crisp-tender and lightly browned, about 12 minutes. Add the chickpeas and curry and cook over moderate heat, stirring, for 5 minutes. Add the tomato and spinach and cook, stirring occasionally, until the spinach is wilted and the tomato is just beginning to soften, about 5 minutes. Add the water and scrape up any browned bits stuck to the skillet. Season the vegetables with salt and pepper and stir in the yogurt. Stuff the pitas with the vegetables, garnish with the cilantro sprigs and serve.