Patrado (Colocasia leaves wrapped in spicy coconut paste & Steamed) - Authentic GSB Konkani Cuisine

Patrado is a traditional delicacy of the GSB Konkani community, originating from the coastal regions of India. The dish is made by spreading a masala made of coconut, red chilies, tree sorrel and jaggery onto colocasia leaves and then steaming the leaves in a pressure cooker. The result is a flavorful and aromatic dish that is both spicy and savory, with a hint of sweetness from the coconut.
The colocasia leaves used in Patrado have a slightly bitter taste, which is balanced perfectly by the masala. The pressure cooking process helps to infuse the flavors into the leaves, resulting in a soft and tender texture that is truly unique.
The dish is easy to make, but the preparation of the paste requires some skill and patience, as it must be ground to a fine consistency.
The combination of the bitter colocasia leaves with the spicy and tangy coconut-red chili paste creates a taste sensation that is sure to tantalize your taste buds. So, Do give this traditional GSB Konkani delicacy a try and discover a new world of flavors and aromas!
INGREDIENTS:
120 Grams Rice
40 Grams Toor Dal
Colocasia leaves
FOR MASALA:
2 Cups Grated Coconut
10 Red Chillies (Ramnaad)
6 Medium Sized Boiled Tree Sorrel (Bimbul)
10-15 Grams Jaggery
1 Teaspoon Hing (Asafoetida)
Crystallized Salt - 2 Tablespoons
#regionalindianrecipe #konkan #Patrado #GSBKonkaniCuisine #CoconutChilliPaste #PressureCookerRecipes #PatradoLove #DeliciousPatrado #FoodieHeaven #KonkaniCuisine #SpicyGoodness #PressureCookerMasterpiece #ColocassiaDelight #CoconutChilliMagic #TastyTreat #YummyInMyTummy #FoodPorn #CookingGoals #FoodieCommunity #FoodLoversUnite #ViralFood #Foodstagram #RecipeOfTheDay #FoodBlogger #FoodieFinds
#veganrecipe #gsbkonkanicuisine #yummy #traditional #indian