Pathrado is the King of Konkani cuisine. A Konkani cuisine delicacy, pathrode are colocasia leaves pinwheels. They are enjoyed steaming hot with loads of oil on top. And with the love for pathrado that we Konkanis have, we definitely don’t waste any leftovers. Leftover pathrode are turned into lip smacking dishes again.
We add leftover pathrode into a spicy coconut curry and enjoy it with rice. This curry is called pathrode gashi in Konkani. We use leftover pathrode to make a tasty, spicy, sweet pathrode stir fry called as pathrode usli. We shallow fry pathrode slices with oil to make them crispy and enjoy them hot.
Leftover steamed pathrode are chopped into bite sized pieces and are added to a simple, flavourful coconut curry. This curry is then enjoyed with rice for lunch and dinner. The curry is called pathrade gashi in Konkani, gashi meaning coconut curry in Konkani. Here's the recipe to make pathrade gashi.
4 thin slices of pathrado or 2 cups of roughly chopped pathrado
8-10 fenugreek seeds
1 teaspoon of coriander seeds
5-6 dries red chillies
3/4 cup grated coconut
1 tablespoon/lemon sized tamarind
1 leaflet of curry leaves
1/2 teaspoon of mustard seeds
2 tablespoons of oil
Salt to taste
Preparing the masala for the curry:
1. Heat a tablespoon of oil in a tempering pan, add in fenugreek seeds and coriander seeds.
2. Fry them until both fenugreek seeds and coriander seeds start popping.
3. Then add in dried red chillies broken into pieces into the tempering pan and fry them for a minute until you get an aroma of fried red chillies.
4. Remove them off heat and let them cool completely.
5. Once they cool down, grind them along with grated coconut, tamarind and salt into a smooth paste, using as much water as required.
6. Transfer the ground masala into a cooking vessel. Add in enough water to bring it to the consistency of that of a curry. The curry should be of medium consistency and nor too thick, nor too watery.
7. Bring the curry to boil. Check and adjust salt.
8. Once it comes to boil, simmer and let it cook for few minutes until the rawness of the curry goes off.
9. Then add in roughly chopped, bite sized, well separated pieces of leftover pathrado and let it simmer for a minute or two.
10. The curry now becomes thick, so stir once in a while and take care not to burn the curry.
11. Remove the curry off heat.
Seasoning the curry:
12. In a tempering pan, heat a tablespoon of oil, add in mustard seeds and let them splutter.
13. Once they start popping add in curry leaves and fry them for a few seconds.
14. Add this seasoning to the curry and mix well.
Serve the curry hot with a bowl of steaming hot rice with lots of oil on top.
1. Use leftover pathrado that you want to empty to make pathrade gashi. Use steamed pathrado once it cools down and after a few hours of preparation to make this curry. Or use refrigerated, a day old pathrado to make pathrade gashi.
2. This curry with pathrade in it thickens in consistency with time. Pathrado added to the curry makes it very dry within no time, so you can keep the gashi a little watery before adding the pathrado in, if you wish to. The consistency of pathrade gashi is usually thick.
For more Konkani cuisine curry recipes look here.
Tags: Pathrado, pathrode, gashi, ghashi, ghasi, coconut curry, gravy, sides, lunch, dinner, colocasia leaves, patrado, pathrodo, Konkani recipe, Konkani dish, Konkani cuisine, Udupi cuisine, Mangalore food, Konkani food, alva paana pathrado, alva pann