Patodi Rassa – Marathi Recipe

Instructions

• Heat up oil in a pan.
• Add coriander seeds, cinnamon, maypatri, a piece of star anise, cloves, black pepper, garlic, ginger, dry red chilies and mix well.
• Add onion and fry until it gets a light golden color.
• When the onion begins to turn light golden add coconut and mix well.
• Fry until coconut gets a light golden color.
• When coconut turns light golden color turn off the gas and let everything cool down.
• Take cumin seeds in a blender jar.
• Add green chilies, garlic, ginger, and blend everything into a paste. Vatan for patvadi is ready.
• Transfer the fried masala into the blender jar and add coriander leaves.
• Blend everything into a fine paste using minimum water.
• Try to avoid the use of water while blending. Add just 1-2 tsp water if at all needed.
• Heat up oil in a pan.
• Add the blended masala and mix well.
• Fry the masala well for about 4-5 minutes.
• When masala begins to release oil add hot water and mix well.
• Add salt to taste and simmer the gravy on medium heat for about 4-5 minutes.
• In another pan, heat up the oil.
• Add the vatan and fry for just about a minute.
• Add turmeric powder and mix well.
• Add water, salt and bring it to boil.
• When water begins to boil add besan and mix quickly. No lumps of besan should be formed.
• Cook for about 5-7 minutes until besan comes together.
• Grease a dish well with oil.
• When besan comes together, transfer it into a dish and spread evenly.
• You can spread dry coconut, finely chopped coriander leaves on this if you want.
• Let the mixture cool down and cut it into pieces.
• You can decide the shape and size of patvadi.
• Patvadi is all-ready.
• Serve patvadi with rassa.