I am a leaf,symbol of love for those who know me. People commonly call me Patrode leaf/ patrode pan. Leaves used in this video is commonly called as patrode leaves/patrode pan. It is called colacasia,tora leaves, elephant ear leaves. Mara means leaves, Alva means colocasia, pan means leaf. Patrode is famous Konkani cuisine,which is usually made in monsoon season as leaves are largely available by that time. Here we are preparing maravale leaves, this can be easily identified by checking back part of leaves which shows brownish in colour. They are plants with a large corm on or just below the ground surface. The leaves are large to very large, 20–150 cm (7.9–59.1 in) long, with a sagittate shape. There are varieties of leaves available,but only some are eatable. Both roots and leaves can be eatable. Here we have used leaf to prepare special konkani cuisine.
Let's get into the procedure of doing this!!
- Maravala Leaves
- Dry red chilli
- Split black gram
- Asafoetida powder
- Turmeric powder
- Grated coconut
Soak two cups of rice for an hour
To prepare masala add two tablespoons of oil to the pan. To flamed oil,add split black gram. Fry it for 20-30 seconds. Then add 1/4 tablespoon of asafoetida powder,turmeric powder to it. Switch off the flame and mix it. Now add soaked rice,Dry chilli, grated coconut, tamarind, jaggery and fried ingredients to blender. Add salt and pour some water and grind it. Now masala is ready
Now comes the important part of adding masala to maravala leaves. As this can't be explained in text, I have added the link of the channel "Jibbe Ruchi" at the end of this article, so that you can refer it.
The pieces of rolled leaves is then dusted in rava and place it in flamed oil. Close pan with lid for 10 minutes in medium flame. After 10 minutes, flip all pieces. Keep it in pan for five minutes. Now, delicious pathrode is ready to eat
If you want a live demonstration to how to make this recipe, please refer the you tube channel "Jibbe Ruchi" on you tube.
JIBBE RUCHI, KAY UN NA
Link to the channel: