Thursday, February 27, 2014

Pathrade Gashi

Pathrado is a very popular Coastal Karnataka dish. It can be prepared in many ways and I have posted three versions of it. Pathrado is either eaten as it is with a good drizzle of coconut oil or it is simmered in a mild coconut gravy (called Gashi) for few minutes and then served. My husband loves it this way and hence I make it whenever we get a chance to find the pathra leaves in the Indian stores.

Making this dish is little lengthy but I know its worth all the effort :-)

  • Pathrado, chopped- 2 cups
  • Grated Coconut, fresh/frozen - 1 cup
  • Roasted  Dry Red chillies - 5-6
  • Tamarind - A small ball
  • Onion, medium sized- 1
  • Oil - 1-2 tsp
  • Salt- To taste


Give a rough chop to the pathrado and set it aside.

Then chop the onion. 

To make Masala - Grind grated coconut, roasted red chillies and tamarind to get a fine paste. Add little water, which helps everything to come together.

Now transfer the ground masala along with half of the chopped onion to a large pot.

Then add sufficient water and salt. Start heating this mixture.

Once it comes to a boil, continue heating for 2-3 more minutes. Meanwhile prepare the seasoning.
For seasoning - Heat oil and add the other half of the chopped onion. 

Fry it until it turns golden brown. Add this to the gravy and mix well (at this point the consistency of the gravy should be little watery. This is because once we cook pathrado pieces in this gravy, it absorbs most of the moisture). Now finally add in the pathrado pieces.

Mix it well and let it cook in the gravy for 3-4 minutes. Then turn off the heat. 
Pathrade Gashi is ready!!

Serve it hot as a side dish to rice. Above measurement serves four people.

No comments :

Post a Comment