"Mooga Patrado in Gashi /Green Gram- Colocasia Leaves steamed rolls dunked in Gravy" ... A delicious dish from Konkani Saraswat Cuisine that tastes great served with rice … Yummilicious …
** I usually prepare this dish with left over patrade slices the next day to which i add raw chopped onions along with some in seasoning. I have already posted the recipe to this dish long back in this blog and will share the link to the same too at the bottom of this recipe. This is a popular dish from our community (GSB) where in the steamed patrado/ colocasia leaves rolls are sliced and dunked into spiced gravy, boiled and seasoned. Again this dish traditional olden days dish and somehow over generations many have forgotten about the same. You can prepare the gashi ie the gravy in any desired method and season/temper the same too, as the main method of serving here is dunking of the patrade slices in the gravy.
** When my friend Ashwini who has a food blog Cookwithashu of her own posted her version of the gashi in my food group Konkani Delicacies, I decided to give it a try as I always like to make variations in food to make it appealing to tastebuds. Also, I had prepared patrado on festive occasion which was there in the fridge, so the major part of the recipe was done and ready and all I had to do was prepare the gravy in her method and add in the patrade slices and cook them. I have not made any changes in her recipe and retained the same as it is. This dish is served with rice and tastes awesome. According to her this version of cooking is from Udupi- Mangalore side, though I am tasting it for the first time, but liked it very much.
** Here is the Recipe for "Mooga Patrado in Gashi (Green Gram- Colocasia Leaves steamed rolls dunked in Gravy" … in Ashwini’s own method ….
** You need to have a steamed and ready Patrado ready before preparing the gravy, you can always use the leftover patrado which is what most of us do while preparing this dish. In all I have used about ½ thick, 6-8 patrade slices for this recipe. I have used Mooga (Green Gram) Patrado here to which I will be sharing the link at the bottom of this recipe.
** Ingredients :
** For the Gravy :
Coconut/ Soyi/ Nariyal : 1 cup freshly grated.
Coriander Seeds/ Kothimbir/ Dhania : 2 tsp
Kashmiri Red Chillies/ Kumte Mirsanga/ Byadgi Mirchi : 6-8 depending on spiciness.
Turmeric/ Haldi Powder : a pinch
Tamarind/ Chinchama Imly : A small marble sized piece
Garlic/ Losun/ Lehsun : 2 cloves skin removed. (Optional)
Onion/ Piyavu/ Kanda : finely chopped 2 tblsp
Oil/ Tel : 1 tsp
** For Tempering/ Seasoning :
Coconut Oil (or any edible oil) : 2-3 tblsp
Onion/ Piyavu/ Kanda : 1 large sized finely chopped
Cumin Seeds/ Jeera : 1 tsp
** Heat oil add in the coriander seeds and fry for a minute and then add in the red chillies and fry for another minute, remove from fire and then add in the turmeric and mix well, keep it aside to slightly get cooled.
** Add the above fried ingredients along with coconut, tamarind, garlic into a mixer grinder and grind to a smooth paste without adding much water. Remove and keep it aside ready.
** Heat coconut oil in a thick bottomed kadai, when hot add in the cumin seeds when they crackle add in the finely chopped onion and fry till the colour changes to light brown. Now add in the ground masala and about 2 cups of water, mix well and bring to a boil.
** Add in salt to taste, the finely chopped onion and the sliced patrade pieces to the curry. Check consistency of the gravy and add in water if necessary and once again bring to a good boil. Do not overcook and stir careful if necessary only. Remove and keep it aside covered for some time to get settled in well.
** "Mooga Patrado in Gashi (Green Gram- Colocasia Leaves steamed rolls dunked in Gravy" is done and is ready to be served. This dish tastes best served with ukde sheetHa / red boiled rice or you can serve with plain rice too. Again if you do not prefer rice, then keep the consistency slightly thicker and you can serve it with roti/ chapatti/ parathas or with dosa's too.
** Again you can also cut the patrado into smaller squares and add them to the curry if you do not prefer slices as they are larger in size. If the curry is for larger number of people you can further cut the slices into 2-3 square pieces and add them to the curry too, especially if you are serving with roti/ chapatti as with it smaller size pieces goes in well.
** For the “Mooga Patrado/ Green Gram- Colocasia Leaves Steamed Rolls” Recipe, Please follow the link given below …..
** You can also check out on "Patrade Gashi with Ambado" Recipe by following the link given below, the recipe is how my mother prepares with minute changes ....
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