As-Salaamu-Alaikum I'm Marriam Essa-Sayed, a proudly South African Muslimah. "Foodeva Marsay" is my Lifestyle/Food Blog, with which I "Aspire to Inspire" for the pleasure of my Creator above. A simple to understand blog which entails a fusion of my many passions in life. You will find "Foodeva Marsay" dotted with my inspiring recipes , as well as some of my Travels, Reviews and Photography. I look forward to, and appreciate, any feedback. I can be reached on the contact details provided or via the social media link ups to me. Keep Smiling Marriam Essa-Sayed
A curry that is well balanced in flavour, spices and a hint of sweetness. Give this Patha Curry a try, and I assure you, it will soon become a favourite vegetarian dish in your home.
For my readers wondering ‘WHAT IS PATHA’? and ‘Patha Curry’?… Patha is a savoury vegetarian dish, that is made from a variety of spices, some fruit like banana or papaya, a touch of sourness from tamarind paste and using flour/gram flour, a thick paste like ‘filling’ is made. This Filling is evenly spread over layers of Madumbi Leaves, and Rolled into a tight swissroll, which is then steamed. These Patha, can then be frozen for later use. Usually the rolls of Patha are sliced before freezing, and makes for easier use later. An Ancient Indian delicacy, with many different recipe variations, almost always being passed down the generations. I swear, my aunts make these the best. I have given making patha a try before, but used Spinach instead, it is a rather time consuming activity, and most often now, I opt to purchase a roll of patha, at my local butchery.
With Patha Curry, it is a simple tomato chutney based curry, into which the slices of Patha are added to. This is one of the 1st dishes I learnt under the careful supervision, from my Mother-in-Law, almost 20 years back. Patha Curry was one my Hubby’s Favourite Vegetarian dish back then, and it most definitely still is a favourite with him. If you are looking for a meat-free meal at least once a week, then this is one dish you should try. I have posted my tutorial step-by-step pics for a simple tomato chutney before, if you need a refresher on how those steps should look like, take a look at my CURRIED BAKED BEANS POST .
After the making of the Simple Tomato Chutney, with this curry, Instead of baked beans, you add in the slices of patha into the tomato chutney…
And then the only other difference with this Patha curry, Is the addition of Sugar just before finishing off the curry.
I do hope you give this simple curry a try soon, and I look forward to hearing from you in comments.
Not much of a Patha Curry Fan.. Then have a look at How I made a totally vegetarian pizza using patha slices… find the recipe here on My Facebook Page or Instagram.
HAVE YOU MADE PATHA CURRY BEFORE? IS IT ALSO A FAVOURITE IN YOUR HOME, OR A FAVOURITE OF A PARTICULAR MEMBER OF THE FAMILY?
Happy Patha Curry Making Lovelies
PATHA CURRY - Marsay Family Favourite
AUTHOR: FOODEVA MARSAY
4-5 Slices of Patha
1 medium onion (finely sliced)
2-3 large Tomatoes, Skin removed and Chopped or grated
2 green chillies
1 sprig Curry Leaves (OPTIONAL)
1/4 teaspoon Turmeric Powder
1-2 teaspoon Kashmiri Chilli Powder (OR any other types of chilli powder)
1/2 teaspoon Coriander and Cumin Powder (Dhana Jeera)
1/4 teaspoon salt (OR to taste)
4-5 Tablespoon Vegetable Oil
1-2 Tablespoon Sugar (any sugar substitute or variety)
~ Thaw the Patha slices to room temperature
~ Heat the oil in a flat pot, and add in the sliced onions
~ When lightly browned, add in the spices, and curry leaves (if using)
~ Follow by adding the tomatoes, salt, and a dash of water. Stir well and allow the Tomato chutney to simmer on medium low heat.
~ When the tomato chutney is thick, lower the heat, and add in the slices of patha.
~ After 5 minutes, gently flip over the patha slices, so the other side is also coated in the tomato chutney.
~ Take care not to over stir, as the patha slices may open up. Add in the Sugar at this stage, and allow to simmer for another 3-5 minutes.
~ This simple Vegetarian Dish, Patha Curry, is now ready to be ENJOYED with roti or PURI
NOTES BY FOODEVA MARSAY
# Try not to dry out the tomato chutney during simmering.
# After Flipping over the patha slices initially, gently shake the pot around without stirring too often.
# If the Patha slice do Unravel/Open up, Do not worry, The patha curry is still going to be perfect.
# You may opt to add a drizzle of fresh cream to your tomato chutney, before adding the patha slices, for a more creamier end result.
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