Ghashi Pathrado is one of the delicacies from the Konkani cuisine. Slices of Pathrado are dunked into a coconut gravy which is seasoned with a generous amount of onions. On auspicious days when onions are avoided it is seasoned with mustard and curry leaves. Of course the real taste lies in the one seasoned with onions. Some prefer to pour the ghashi over the rice and enjoy it with pieces of Pathrado…but the true taste lies in scooping the ghashi with pieces of Pathrado.
The recipe link for the Pathrado is given below. Posting the recipe for the ghashi today.
Half of a coconut grated
6 roasted Byadgi chillies ( for the colour)
6 roasted Guntur or Pandi chillies ( for the spice)
1 tbsp tamarind paste
2 large onions finely chopped
2 tbsps coconut oil
1/4 tsp methi/ Fenugreek seeds
Roast both the varieties of chillies in a little oil till they change colour and turn crisp. Grind the coconut, roasted red chillies and tamarind to a smooth paste. Tip it into a pot, add enough water to bring it to a flowing consistency. Bring to a boil, lower heat and allow to simmer. Heat oil in a pan. Add the methi seeds and as soon as they turn a golden brown add the onions. Add salt and roast the onions on a high flame. Ensure that you keep roasting it continuously as we want some of the onions to turn dark brown and the remaining to stay translucent. Once done tip the seasoning into the boiling ghashi. Allow to cook for a minute, switch off the stove, cover and keep aside for the flavours to infuse. Serve hot over pieces of Pathrado.
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