Every now and then, when a fasting day comes around I like to make some puri and patha.
Of course I buy the read made patha, I can not get my hands on the leaves that you need to make patha.
I saw a recipe on facebook the other day, by Marriam Essa-Sayed, I can’t remember how long ago she posted it, but it definitely did catch my eye.
Now I really really wanted to try this out, but I have a bit of a problem. My mother hates tomatoes, my dad hates a wet chutney, he likes his chutney to be almost dry and my mother well if she can see the tomatoes or the onions then she stays far very very far away from the dish.
But have no fear when I am near, I halved the number of tomatoes, I grated them to within an inch of their lives and for my dad well I literally cooked the gravy away so that there was just a little chutney left over to cover each patha piece.
- 3 x tomatoes, halved and grated.
- 6 x patha pieces.
- 1 x onion, finely chopped.
- 2 x green chillies.
- A few curry leaves.
- ¼ x tsp turmeric powder.
- 2 x tsp chilli powder.
- ½ x tsp jeera powder.
- ½ x tsp dhania powder.
- Salt to taste.
- About 250ml water.
- 2 x tbsp. sugar.
- Heat some oil in a pot.
- Add the onions and saute till transparent.
- Add the salt, curry leaves, chillies, spices and tomatoe.
- Stir and allow the tomatoes too cook for about 5 minutes.
- Add enough water to make a nice gravy, allow the gravy to cook for about 5-10 minutes.
- Add the sugar and stir.
- Add your pieces of patha and simmer.
- Do not stir, or the patha will break up.
- Carefully flip the pieces over in the pot and cover with the gravy.
- Cook till you get the consistency you like,
- Garnish with freshly chopped dhania