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Phanna pathrado/Seasoned Colcassia leaves

07 Nov

 

 

Cola cassia or arbi leaves are very common in the region I belong to,mostly found in moist lands and frequently during rainy season.The Leaves are normally roughly the size of a palm in tender state to as big as an elephants ear when fully grown.The fully grown ones are normally not edible as they would be prone to itching even after cooking,therefore the medium grown ones are most sort after for cooking.

Amongst  us GSB ,there are many items we cook out of the leaves and the root of this particular plant,from a quick stir fry called Ghante Thalasani to an elaborate preparation ie pathrode. Due to the water content of this leave,it cooks almost in mts and is very soft ,almost buttery.

Some of the varieties in this are itchy even in their tender form,and there is no way to tell one from the other.So as a thumb rule,the cooking procedure for this includes a good measure of sour ingredient either in the form of tamarind or bimbul(no idea wat it is in english …so to say its a sour fruit) and also a good measure of chillies.

There are a couple of ways to make PATHRADO,but the basic idea is to roll the leaves with spice mixture and cook with/without seasoning.

The below mentioned measurement s for one single Roll of the same ,which will probably suffice 1-2 person.

Indredients:

  1. 10-15 large to small Colacassia leaves
  2. 1/2 cup rice
  3. 1/2 cup toor dal
  4. 1 tbsp tamarind
  5. 1 tbsp jaggery
  6. 1 tsp salt
  7. 4-5 Red chillies
  8. 1 cup grated cococnut

Method:

  1. Wash and clean the leaves.From the back portion of the leaf remove the protruding part of the main veins so as to not cut the leaf.
  2. Wash and soak,rice and toor dal for atleast 1 hr,
  3. Rinse the Rice and dal and grind together with tamarind,jaggery,redchilly,salt and coconut grating into a smooth paste.The paste needs to be a a tad salty to taste,as we are not putting any salt on the leaf.(save the water used to clean the grinder after removing the paste)
  4. On a clean working surface .place  the larges leaf dark green side down with the tappered end of the leaf away from you.
  5. Now with a hand full of the ground paste,smear it all over the lighter side of the leaf(which is facing you) ,evenly .
  6. Now place another leaf(or more if small size) with dark side facing the paste of the previous leaf and smear paste over it.
  7. Keep doing this till you are either out of paste or leaf(this is one roll).If left over paste  s available mix it with water saved from the grinder and keep ready for cooking purpose.
  8. Use about 8-12 leaves for one roll.
  9. Now start rolling the ends closer to you using both hands into a tight roll,towards the tappered edges which is away from you.
  10. Now cut this roll into 3-4 equal pieces.
  11. In a pressure pan,heat some oil and splutter mustard,then fry fenugreek and urad dal.
  12. To this add about 1.5 cups of ground paste left over + water mix(mentioned above)
  13. Place the cut roll in this,and cook on medium heat for upto one whistle.
  14. Simmer and cook for 1 whistle.
  15. Swtich off,serve hot!
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Posted by on November 7, 2012 in Konkani, Vegetarian

 

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