Monday, 29 December 2008

Stuffed Collard Greens (Pathrode / Konkani Style)

This is a typical Konkani dish. This is again prepared during festival or any special occasions It is normally prepared using colocasia leaves which is found in coastal regions of Karnataka. These leaves should be picked very carefully as some of them could be of wild variety and end up causing itching of the tongues when consumed. I have been quiet allergic to these leaves but I love eating them. My sister in law suggested that I use collard greens instead of colocasia leaves. I actually found that the taste did not alter too much and meanwhile I could happily eat them withot any worry of allergy. Thank you Mallika for your suggestion.

1 cup toor dal / red lentils soaked for 1 hour
1/2 cup white rice soaked for an hour separately
1/2 cup grated coconut
1 tbsp tamarind paste
6-7 dry red chillies
1 - 1 1/2 tsp salt
20 collard green leaves deveined and washed thoroughly and patted dry

Grind coconut, red chillies, tamarind into a coarse paste. To this add toor dal and grind coarsely. And then add the rice and again grind near smooth but not very smooth paste.

Now place the back of one leaf towards you and apply the paste. Now place another leaf with back facing you and apply the paste. Repeat this procedure for 4 leaves. Now fold the right and left edges and roll them just like spring rolls. Repeat this for other leaves with each roll made up of 4 leaves. These rolls should be steamed in a steamer for 20-25 mins or till they are tender.

After they are cooked cut them into circles and serve.

The link below will give a detailed pictorial representation of the method. The ingredients may differ but the method remains the same for collard green leaves also. Thanks Aayi's recipe for the detailed pictures .

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