"Patrade Gashi With Ambado / Colocasia leaves rolls steamed, sliced and dunked in gravy with addition of Hogplum" ... A delicious Konkani Saraswat Cuisine ... The credit goes entirely to my Mother who prepared this often and I simply loved it ... Yummilicious ....
Patrade Gashi is made out of Patrade / Alu Vadi / Colocasia leaves rolls which are sliced into 1” thick slices, put in gravy and then seasoned with onions. This is served hot with rice after allowing the patrade to get soaked properly in the hot gravy. This is really an awesome and traditional curry made by GSB / Saraswat householders.
Partrade Gashi can be prepared with or without adding Ambado / Hogplum to the curry. If ambado is not available just add tamarind to the masala while grinding. During the ambado season ie. between June to september plenty of ambado / hogplum are available. I always add different types of ingredients to sour up the curry whenever the it’s the season of the same. I add ambado / hogplum whenever possible to curries for the sour tinge instead of the usaul tamarind added during the season. You can choose whatever you wish.
You will need: Some prepared patrade rolls cut into 1” thick slices to add to the curry. I have not included the preparation of patrade here. But you can find the recipe in the Blog. I have posted the link to the recipe of patrade at the bottom of this recipe. Please do check in.
To be ground : Grind to a smooth paste 1 cup of freshly grated coconut with 5-6 Kashmiri red chillies to a fine smooth paste (add a small marble sized tamarind if not adding ambado). Remove in a vessel and add water if necessary to get the curry consistency. The gravy should not be too thin nor very thick.
Chop 2 large sized onion ver finely. Add half of the chopped onions to the gravy. Add in 3-4 crushed ambado / hogplum and salt to taste. Bring the curry to a boil. When it comes to a full boil, lower the heat and simmer for some time till the ambado / hogplum is cooked. Now add in the sliced patrade about 5-6 pieces. Remove from fire and keep aside.
For Seasoning : Heat a medium sized pan add about ¼ to ½ cup of oil. When the oil is hot, lower the heat to medium and add in the remaining chopped onions and fry till brown in colour.
When evenly browned, pour the seasoning over the Patrade gashi, cover the vessel and leave aside for some time for all flavours to soak in.
Serve hot with rice and other dishes.
** For the Recipe of Patrado, please refer to the link given below ……
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