Wednesday, November 7, 2007
Pattal Bhaaji And Kuboos
A special note of thanks to my mom's elder sis (whom I call Amma), who fondly used to made this dish especially for me !! Thankyou Amma.
Pattal Bhaaji is a Konkani name for a curry which has more proportion of gravy in it. This coastal dish is prepared with numerous variations and with different ingredients along the coastal side!
I have been eating this variation since last 3 decades and my taste buds just love the flavours which emanate when eaten along with buron pav(hard crust bread) , soft pav or even kuboos (like American Pita bread its an Arabic bread).
This is made at my place. The recipe follows-
3 medium sized potatoes
2 medium sized onions
1 tsp haldi / turmeric powder
salt to taste
To be grind into a paste :
1 -3 green chillies (as per taste)
3/4 cup freshly scraped / dessicated coconut
1 tsp jaggery
2-3 flakes of small garlic
1 tsp coriander seeds
1 tsp cumin seeds
For seasoning :
10-15 crushed flakes of small garlic
1/2 tbspn coconut oil
Cook the potatoes and onion with enough water to submerge them, along with salt and haldi.
Stir occasionally. Cook till they are done, but in shape and not mashed. Add 2-3 cups water and bring to boil. (Add/ reduce water as per the liquid consistency required)
Grind to a fine paste the second batch of ingredients. Slightly toast before grinding, all except jaggery and chillies. (optional) Add this paste to the potato-onion mixture and mix well. Once it starts to boil, put off the stove. Heat coconut oil in a tadka pan, along with the garlic, on a low flame, allowing the garlic to get slightly browned. Add to the potato onion mixture, stir well and cover for flavours to blend.
Serve hot with chapati/ any type of bread/ kuboos.