As I have mentioned earlier the only difference between Patra and Aluvadi is that Aluvadi which is a Maharashtrian preparation is shallow fried after it is steamed and then seasoned. My heartfelt thanks to my friend Bharati Lahiri for sharing the recipe. I had posted the recipe for Patra a few days ago. Sharing the link here to the same .
After the Patra or Aluvadi is sliced, arrange them on a tava/skillet and drizzle with a little oil. Gently roast them on both sides till golden brown and crisp. Season with mustard seeds and sesame. Garnish with grated coconut and finely chopped coriander leaves.
Colocassia stems tossed in garlic and flavoured with tamarind and jaggery are absolutely delicious. As I have already mentioned earlier a Tallasani in Konkani refers to a stirfry which is seasoned with garlic. I have posted a stirfry of these stems with yam too under the catagory Simple stirfries of this website.
18 Colocassia stems deveined
A handful of peeled garlic crushed
1 tbsp tamarind paste
2 tbsps jaggery
1 tsp Chilly pwder
2 tbsps Coconut oil or oil of choice
Devein and string the Colocassia stems thoroughly. Wash and chop into one inch sized pieces. Heat oil in a pan. Add the crushed garlic and roast to a deep golden brown. Add the chilly powder, toss and immediately drop in the Colocassia stems, salt and half a glass of water. Cover and cook till half done. Add the tamarind and jaggery and cook till done. Serve with Dal and rice.
I was tempted to try the fresh batch of Molgapudi that I had made last evening with both bread and Dosa. Had a hearty breakfast today of sandwiches made with onions and Molgapudi and Urad and rice Dosa. Recipe links to all the items are given below.
This is the third variety of Colocassia leaves roll or Pathrado as it is known in my mother tongue Konkani. This has added onion and ginger and is steamed just as the other two varieties which have been posted under Coconut preparations of this website. It is served hot drizzled with coconut oil as a side dish with rice and dal.
18 large and small Colocassia leaves
200 gms rice
200 gms Arhar Dal/ split pigeon peas
30 roasted Bedgi chillies
2 tbsps tamarind paste
1/2 of a large coconut
A piece of Hing/Asafoetida slightly larger than a kidney bean
2 onions chopped fine
2 inch piece of ginger grated
Devein the Colocassia leaves and cut the stem too. Wash thoroughly and pat them dry. Wash and soak the rice and arhar dal for four hours. Grind the coconut, roasted red chillies , hing and tamarind to a smooth paste with water as required and then add the rice and arhar dal. Grind to a semolina like consistency and keep the batter thick. Add salt. Add the chopped onions and grated ginger and mix everything together. Place a large Colocassia leaf wrong side facing upwards. Apply the batter thinly. Place another one on top of this leaf and again apply. I normally use only Three such leaves placed one upon the other. Fold and roll into a log. Finish off similarly with the other leaves. Place the rolls in a steamer and steam for half an hour. A knife inserted in the Pathrado should come out clean. Serve hot drizzled with coconut oil.
Ivygourd is a popular vegetable with the Konkani community of Mangalore. A variety of preparations are made from ivygourd and it is the variations in seasoning that makes each preparation unique and delicious.
100 gms Ivygourd
3 dry red chillies broken into bits
1 tbsp coconut oil
1 tsp mustard
Wash the Ivygourd thoroughly and snip off the ends. Slice lengthwise as shown in the picture. Deskin potato, wash and slice similarly. Heat oil in a pan. Drop in the mustard and after it splutters add the broken chilly bits. Toss. Add the sliced Ivygourd and potato. Tip in salt and mix thoroughly. Add half a glass of water and cook till done.
Sundal is a preparation made of a variety of lentils or even pulses. Traditionally offered as Naivedya during Navratri or any auspicious occasion such as Gauri Pooja or Varamahalakshmi Vrat. As it is an offering no onion or garlic is used and it is garnished liberally with grated coconut and coriander leaves.
250 gms Kabuli Chana
8 green chillies finely chopped
1 dry red chilly broken into two
2 sprigs curry leaves
2 tbsps oil
1 tsp mustard
1/4 tsp Hing/Asafoetida
5 tbsps grated coconut
4 tbsps finely chopped coriander leaves
Juice of one small lemon
Wash and soak the Chickpeas for eight hours. Add salt as required and pressure cook till done. After the first whistle lower flame and cook for eight minutes. Switch off and allow the cooker to cool down. Heat oil in a pan. Drop in the mustard and after it splutters add the green chillies, dry red chilly, Hing and curry leaves. Toss. Drop in the cooked Chickpeas along with the water in which it was cooked . Cover and cook over a gentle flame for five minutes to allow the Chickpeas to absorb the flavours of the seasoning. Add the coconut, mix and heat thoroughly. Finally add the lemon juice and coriander leaves. Give one stir, switch off and serve.
One of the most popular and easy to prepare subzi is the Sev Tamatar Subzi. I usually make it when I have run out of vegetables. Sweet, spicy, tangy all rolled into one.
3 large tomatoes
1 large onion
2 inch piece ginger
7 cloves of garlic
1 heaped tsp chilly powder
1/4 tsp Turmeric powder
1 tbsp Coriander powder
1 tsp Cumin powder
2 tsps grated jaggery
2 tbsps oil
1/2 tsp mustard
1/2 tsp Cumin seeds
Sev and coriander leaves to garnish.
Chop the tomatoes fine. Keep aside. Chop the onion and grated the ginger and garlic. Heat oil in a pan and drop in the mustard. After it splutters add the cumin seeds. Follow it with onion and the grated ginger and garlic. Add salt and roast till the onions tturn translucent. Drop in the tomatoes and roast till mushy. Add the coriander and cumin powder, jaggery, chilly and turmeric powders. Mix thoroughly and add half a glass of water. Bring to a boil and simmer for a couple of minutes. Serve hot garnished with Sev and coriander leaves.
Note: add the sev only when you are ready to serve the subzi as the sev tends to absorb all the moisture.