To learn more on the Anavil way to patra read https://www.theroute2roots.com/theres-patra-and-then-theres-anavil-patra/ by Aanal Desai.
Recipe for Turiya ma Patra by Smt. Rekha Desai
Take 4 long, slender and stiff turiya/ridge gourds. Peel them, taste them to check their bitterness. Discard bitter ridge gourds. In a bowl full of water, cut the gourds in 1 inch batons. In a Kadai or wide mouth saucepan, heat 2 tablespoons of oil. Add 1/2 teaspoon hing/asafoetida. Add the chopped and drained turiya. Stir the turiya well so that they coat with oil. After couple of minutes into the cook, add a ladle full of water (1/3 cup), do not add more water as turiya will release lot of moisture. Now add 1.5 teaspoon ginger+chilli paste and 1/5 teaspoon garlic paste and salt to taste. Once the turiya are almost cooked add 1 teaspoon sugar and 2 tablespoons of chopped coriander. While the Turiya are cooking slice 2 logs of patra in 3/4 inch slices. Take a broad pan, heat a teaspoon of oil and sauté the patra slices for couple of minutes. Add the sautéed slices to the cooked Turiya. Mix well. Cook for a minute, add additional 2 tablespoons of coriander and turn off the flame, cover and let the Turiya-Patra shaak rest for a while. Serve warm with Rotli.
No Comments