“Venti Gashi with Patrado (Colocasia Stem Curry with Colocasia Rolls)” … Patrade gashi is a delicacy from GSB Konkani Saraswat Cuisine where steamed patrado slices are dunked in gravy tempered with onions … venti is highly nutritious and good for health and Amma always insisted on using them … this time I gave a small twist and prepared patrade gashi with inclusion of colocasia stems and it turned out excellent, tastes best served with rice … Yummilicious ….
** Patrade gashi is a must at least a few times in a year and I usually prepare it keeping aside a few slices of prepared patrado. This dish turns out very aromatic with the addition of both raw onions and caramelized one’s as tempering. I have already shared a few recipes with different types of gashi where in the patrado pieces are dunked and they all taste wonderful. This one is another online that is sure to stay for a long time in my home as addition of venti/ colocasia stems enhances health benefits and taste. There are plenty of recipes like talsani, bajji, gojju, alvati etc. wherein I have used these stems/ venti and they have all turned out excellent in taste, do browse through for more.
** I have often wonder how people throw away stems of venti/ colocasia leaves when purchasing them and vendor too just throws it away. Many a times I ask him to give them to me and he is surprised that we consume the same, off course I pay him to not to make him feel unhappy. It always surprises me that with so much access to internet and with recipes being shared in plenty how come people still do not want to use them. As for me, I am happy I could get some extra to prepare a dish of my satisfaction and enjoy the same, but I do make it a point not to share it with those who shun them lest they feel scared and blame me for nothing, so you too be careful on that front.
** I had prepared “Kirlailele Mooga Patrado/ Green Gram Sprouts Colocasia Spirals (Patrode)” here for this recipe of which is already shared before except for the fact that in previous recipe I had used just soaked green gram instead of sprouts. I will be sharing link to that recipe at the bottom of this recipe along with a few other common links to similar recipes, you can prepare any patrado and dunk them in this gashi, and they all taste wonderful. Do prepare this curry with venti/ colocasia stems and reap in health benefits mother nature has so kindly bestowed upon us. There are plenty of other recipes, which you may browse through in leisure, try them enjoy them with your family.
** Here is my recipe for “Venti Gashi with Patrado (Colocasia Stem Curry with Colocasia Rolls)” … my style, try it, tastes awesome …
** 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 Kirlailele Mooga Patrado (Green Gram Sprouts Colcasia Spirals/ Rolls) here to which I will be sharing the link at the bottom of this recipe.
** Recipe for Venti Gashi :
** Ingredients :
Colocasia Stems/ Venti/ Patrade Panna Dentu/ Kesuvina ele Dantu : 10-12
Coconut/ Soyi/ Nariyal : 1 cup freshly grated.
Coriander Seeds/ Kothimbir/ Dhania : 2 tblsp
Cumin Seeds/ Jeere : 1 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
Oil/ Tel : 1 tsp
** For Tempering/ Pannaka/ Tadka :
Coconut Oil/ Nariyal Tel/ Narlel Tela (or any edible oil) : 2-3 tblsp
Onion/ Piyavu/ Kanda : 2 large sized finely chopped
** String/ peel off the outer skin of venti/ colocasia leaves stems and cut them to small ¼ inch sized pieces and keep it aside ready. Add the tamarind/ chinchama in ½ cup of warm water and allow it to rest for 10 minutes. Crush well and squeeze out thick paste or add it into mixer and grinder to a fine paste.
** Rinse the venti/ colocasia leaves stem pieces well under running water and add into a pressure cooker pan along with the prepared and kept tamarind paste and a little bit of water say both together to the level of the pieces and pressure cook on med heat to 2-3 whistles. Remove and keep it aside ready.
** Note : I have used pressure cooker method here to save time and fuel as we need the venti/ stems to cook well. You can add into a vessel and cook the same if desired too, however I suggest pressure cooking.
** Heat oil/tela in a pan, add coriander seeds and fry for a minute, then add jeera, red chillies and continue to 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 fried ingredients with coconut into a mixer grinder and grind to a smooth paste with minimum water. Remove and add it into a vessel along with enough water to bring to semi thick gravy consistency. Bring to a boil on medium heat stirring well in between for even cooking. Add pressure cooked venti with the tamarind paste water it is cooked in, salt to taste and continue to simmer well for 5- 10 minutes.
** For Tempering/ Pannaka/ Tadka : Heat coconut/ nariyal tel (or any edible oil) in a pan and add in the finely chopped onion/ piyavu and fry until translucent. Now remove half of the fried onion and add to the simmering curry and continue to fry the remaining half quantity of onions until evenly browned (caramelized).
** Remove and pour over the simmering curry and mix well. Check the consistency of curry and add more water if necessary and simmer for another 2-3 minutes. Remove and keep it aside covered for some time to rest. The curry on resting tends to thicken; you may add some hot water and mix well before serving.
** Venti/ Colocasia Stems Gashi is done and ready to be served. You can serve this gashi as it is with rice or with patrado dunked in them. When patrade slices are dunked and served it is referred to as patrade gashi. You can either add the patrado cut to 1 inch sized pieces directly into the gashi when done and is still hot and serve it or you can serve the patrade slices and then top them with steaming hot gashi. It’s individual choice of serving and either way served it tastes great.
** “Venti Gashi with Patrado (Colocasia Stem Curry with Colocasia Rolls)” is done and ready to be served. This dish tastes best served with rice and those of you who prefer ukde sheetHa/ red boiled rice please do serve with it, tastes fantastic. Again, if you do not prefer rice, then keep the consistency slightly thicker, cut the patrado into cubes/ smaller pieces and mix them well with the gravy and you can serve it with roti/ chapatti/ parathas or with dosa's too, it tastes great that way. If you need to serve to larger number of people it is best to serve them cut to pieces and mixed with gravy.
** Patrade/ patrado/ alu vadi are prepared in different ways in each home. While the masala recipe differs the method of application, steaming and slicing remains the same. And in my opinion you can follow this gashi recipe and dunk any of the mentioned patrado cut to pieces as per your own recipes too. Try this recipe the next time you prepare patrado and enjoy with your family and friends if you never tried gashi recipes.
** Note : For any type of curry you can use any one of the tart tasting fruit/ veggies mentioned like, bimbul (tree sorrel fruit), ambado (Hog Plum), karmbala (carmbola/ starfruit), ambuli (raw mango), harvo tomato (raw- green tomato), dried kokum, kudampuli etc. as is available. In case you do not have access to any or they are not available or again, if you do not want to use them then for any reason, do not worry, you can add a small marble sized piece of tamarind (chinchama/ Imly) while grinding the masala which is what is followed in GSB Konkani Saraswat Cuisine.
** Note : In case for this recipe you want to use hogplum, bimbul, karmbala then add them to the curry while cooking and do not pressure cook them. However add a pinch of tamarind while pressure cooking the venti/ colocasia stems as it is necessary to do so to avoid any itching affect from the same.
** Sharing a few links below along with a few common links to “Patrade Gashi/ Patrado/ Sannakhotto, Muddo” already shared in the Blog before. One of them even includes addition of hogplum/ ambado … You may browse through in leisure and try out any that you feel your family would prefer to enjoy ….
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