“Patrade Panna ~ Venti ~ Bimbula Gojju / Colocasia Leaves ~ Stems ~ Tree Sorrel Chutney” … This is a Khatta MeetHa Teekha Gojju that can be relished as a side dish with any dish of your choice … Goes well with Roti / Chapati / Idly / Dosa … Yummy Yumz …
** Colocasia Leaves / Patrade panna are back in season now. They are available in plenty. I have already posted gojju / chutney prepared using only the stems before and it does taste yummy. Upkari / Bhaji has also been posted, you can please check the search option for more varieties of the same. Today I had some Bimbul / Tree Sorrel in stock which I had stored in freezer. So for a change prepared this gojju which includes the stems, leaves and bimbli. If Bimbul / Tree sorrel is not available in your vicinity, there is absolutely no need to feel let down, you can just add a lemon sized ball of tamarind and prepare the same. The traditional / original recipes always contained tamarind in them as many a times colocasia leaves are prepared with the same to remove the ittching contents in them. So always see to it that you add in some sour ingredient to the leaves while preparing any dish. Do follow the method of the contents in quantity added in any particular recipe for colocasia leaves and plz. do not go to decrease the same as it may turn out inedible. So this is one dish where you should not tamper or make much of changes regarding tamarind or a souring agent, while rest of the ingredients can be adapted to suit your style. This Gojju is a delicious one, that remains good for a 3-4 days in the fridge though I would recommend to finish it off within a period of maximum 3 days. So go ahead and prepare the same and relish it with a dish of your choice.
** Ingredients for the Recipe :
Colocasia Leaves / Patrade pana / Vadi ka paan : 4 large sized.
Colocasia Stems / Venti : About 20 thick medium sized, you should have about 4 cups when cut to pieces.
Bimbul / Tree Sorrel / Bimbli : 6-8 large sized.
OR
Tamarind / Chimcham : one lemon sized ball.
Coconut : 1 cup freshly grated.
Jaggery / Goda : 100 gms
Salt to taste
To be fried for Masala :
Oil : 1 tblsp
Urad Dal : 1 tsp
Chana Dal : 2 tsp
Hing / Asafoetida : a small marble piece if using in gummy format (I used gummy one’s) OR 1 tblsp if using powder
Kashmiri Red Chillies : 8-10 (+/- depending upon individual taste and spice level of chillies)
OR
Kashmiri Red Chilly Powder : 2 tblsp (+/- depending upon individual taste and spice level of chillies)
For Tempering :
Oil : 1 tsp
Mustard Seeds / Rai / Sasam : 1 tsp
Curry Leaves / Karbevu / Kadipatta : 10-12 fresh one’s.
** Wash and wipe clean 4 large sized colocasia leaves. Cut them into small pieces and keep it ready aside.
** Peel / String off the outer skin of the stems and cut them to 2 inch pieces. In all you should have about 4 cups of the pieces. Wash, drain and keep them ready. I have included a picture of the same please do check for understanding of the preparing technique.
** Wash and snip off the edges of 6-8 large sized Bimbul / Tree Sorrel and cut them into 3-4 pieces.
** Now add in all three of the above ingredients, ie colocasia leaves pieces, stem pieces and bimbul pieces into a pressure cooker along with 1- 2 cups of water and pressure cook to 3 whistles on medium heat. Do not add excess water and do pressure cook it to minimum 3 whistles, best if done to 5 whistles.
** Let the pressure drop on its own from the pressure cooker. Once you are able to open the lid, remove and keep it aside to cool down to room temperature.
** In a small frying pan heat 1 tsp of oil, when hot add in 1 tsp of urad dal and fry till the colour changes slightly, now add in 2 tsp of chana dal and further fry till both turn slightly brownish. Finally add in a small piece of hing (gummy one’s) or 1 tblsp of hing powder and fry. Lastly add in 8-10 red chillies broken to pieces (less spicy one’s) fry for a second and remove from fire.
** Note : You can add chilly powder too in which case you can add 2 tblsp of red kashmiri chilly powder. But do not keep on heat and fry the powder. Just remove the pan from heat add the chilly powder and fry away from heat for a second. This is done so to avoid the chilly powder getting burnt as the oil content is very less for it to get fried properly.
** In a mixer grinder add the fried ingredients along with one cup of freshly grated coconut and grind to a smooth paste adding the colocasia – bimbul pressure cooked water. Add in little by little the pressure cooked ingredients and continue grinding till all are consumed and you get a thick smooth paste.
** Pour the ground masala into a thick bottomed kadai and put it on medium heat. Add in a cup of water if you find it too thick. Add in salt to taste and about 100 gms of grated jaggery / goda and mix well. Bring to a boil, stirring often.
** Once the mixture come to a boil, lower the heat, cover and cook for 5-8 minutes stirring often to avoid the gojju / chutney getting burnt at the bottom. Check and add in salt or jaggery if necessary at this time only. Remove from fire and keep aside.
** For Tempering : Heat 1 tsp oil, when hot add in 1 tsp of mustard seeds / sasam, when they begin to splutter add in 10-12 fresh curry leaves and fry for a few seconds. Remove and pour over the gojju / chutney and keep it aside covered for 20 mins. for the flavours to seep in.
** “Patrade Panna ~ Venti ~ Bimbula Gojju / Colocasia Leaves ~ Stems ~ Tree Sorrel Chutney” is done and is ready to be served. Serve this gojju / chutney with roti / chapati / Idly / dosa or with any other dish of your choice. You can relish this just as it is too with lunch as a side dish as it is khatta~meetHa~teekha ie tart~sweet~spicy. Surprise your family and guests by preparing this dish for any small get togethers, I am sure they will love it with methi paratha .. though I served it with Urad~Rice Khotto (Idly prepared in Jackfruit leaves baskets) as my guests wanted to taste those idlies. Yummy Yumz.
** For the Urad~Rice Khotto Recipe, Please follow the link given below ….
** For the method of Making of Khotto in Jackfruit leaves baskets or other way of preparation, I have written an article which will help you use the best possible means, so plz. go through the link given below ….
** An earnest Request : There are many more recipes of similar type in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it please leave a message in comment section or mail me the same. You can also go to my page (add on the left side of blog) and leave a message and I will try my best to get back to you as soon as possible … Thank you. I have also started a food group by the name "KONKANI DELICACIES" the link of which is posted on the left side of the blog page. Do join us in our culinary journey.
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