Wednesday, September 14, 2011

Seasoned Patrode (Patrode Upkari/ Alu Vadi Bhaaji)

A quick and easy way to use the crumps left over from Patrode or pretty much use Patrode in a creative way for the next day. This one is very popular in my home, everyone loves the flavour of Patrode crumps seasoned with Garlic and Red Chillies. This dish goes well with Paej.

Patrode tastes better the next day around. In my home, we use them in many ways - plain Patrode pan roasted on frying pan, Patrode dredged in Rava, Patrode steeped and soaked in Ghashi (red chillies and coconut broth with Methi seeds) and finally Patrode seasoned with Garlic and Red Chillies. Many of my cousins who do not have access to perennial Taro leaves, freeze the rolls and use them as per choice to dish out savoury Patrode dishes whenever the heart desires. Since its quick and easy, its siesta time for the cook the next day around after the hard labor. :)

~ Patrode Upkari ~
Preparation time: 5 minutes
Cooking time: 10 minutes
Yield: 2 servings

Patrode (steamed and cooked, whole) - 6

For Seasoning -
Garlic (crushed) - 3 jumbo pods
Red Chillies (Byadgi) - 3

For Garnish -
Grated Coconut (fresh or frozen) - 3 tbsp

Thaw the Patrode at room temperature for atleast 30 minutes. Crumple them to form pieces. You could use a fork or mash them with hands. Once done, set aside. In a cast iron pan, heat few spoons of oil and once the pan is hot enough, roast crushed Garlic lightly. Add Red Chillies split into two. Add the Patrode pieces now and turn over the flame to high. Keep stirring constantly for next 2-3 minutes till the pieces get a roasted texture. Reduce the flame to a low-to-medium now. Add oil if the mixture goes dry. Once done, turn off flame. Garnish with Grated Coconut just before serving. Goes well with Paej or as a side dish.

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