Patavdi curry / पाटवड्याची भाजी / मोदकाची भाजी

Pathavadi is maharashtrian recipe made for lunch or dinner and well goes with roties / chapatties and rice. This vadi can be added to various types of gravies but are traditionally made in roasted masala.It is also known as pudachi vadi and are made in different style in different regions of Maharashtra.It is very delicious dish loved by all Marathi people.

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Ingredient.....

For stuffing

1.  Onion - 1 big
2. Grated dry coconut - 1/2 cup
3. Ginger - 1 inch
4. Garlic  - 10-15 cloves
5. Red chilly powder - tsp
6. Coriander powder -1 tsp
7. Kanda lasoon masal / garam masala - 1 tsp
8. Kitchen king masala - 1tsp
9. Maggi masala magic -1/2tsp
10. Turmeric powder - pinch
11. Salt to taste
12. Oil - 2tbs

For dough...

1. Besan /gram flour - 1 cup
2. Water to make batter.
3. Oil - 2 tsp
4. Green chilly, ginger ,garlic and some coriander leaves paste - 2tbsp
5. Jeera/Cumin seeds - 1tsp
6. water - 2 glass
7. Salt to taste

For making gravy ...

1.  Onion - 1 big
2. Grated dry coconut - 1/4 cup
3. Ginger - 1 inch
4. Garlic  - 10-15 cloves
5. Red chilly powder - tsp
6. Coriander powder -1 tsp
7. Kanda lasoon masal / garam masala - 1 tsp
8. Kitchen king masala - 1tsp
9. Maggi masala magic -1/2tsp
10. Turmeric powder - pinch
11. Salt to taste
12. Oil - 2tbs

    All we need is.....

 

              Preparations for masala

Preparations for stuffing

Pictorial recipe....

Step 1 Make stuffing

Take oil in a hot griddle.

Add in ginger garlic paste and saute.

Add onion.

Cover and cook for a min.

Add in grated coconut and chopped coriander

Add in spices.

(Red chilly powder,coriander powder,turmeric,salt, garam masala)

Some poppy seeds.

Stuffing is ready.

Step 2 Now lets make a batter.

Take one cup of besan or gram flour in a bowl.

Gradually add water to make batter of flowy consistency.

Batter is ready.

Take some coriander leaves ,garlic,green chilies,and ginger 

Add some water and grind to a smooth paste.

Heat a oil in a kadhai and add some cumin seeds.

Add green paste ,made earlier.

Tsp of turmeric powder.

Pinch of hing.

Add in two cups of water ,take the same cup we took for besan.

Salt to taste.

Before the water starts boiling add the besan batter.

Mix by using roller or bellan.

Cook for  4-5 min or till it thickens.

The consistency should be thick.

Cover and Cook for 2 min and switch off the gas.

Apply some oil on the plastic and place it on the inverted plate.

Place some portion of hot dough.

Fold the plastic.

Knead the dough by using plastic.

Roll it.

Like this👆

Spread the layer of stuffing.

Make Roll  by using plastic.

This way 👆

Repeat the process with all dough.

Apply some oil to the knife and  cut it into pieces.

Patavdi is ready to go in the gravy.

Soft patavdi can be eaten without gravy.

Or stuffin and give modak shape.

Step 3. Let start with the gravy making.

Dry roast Onion till little black.Burn little.

Roast garlic.

Roast grated coconut.

Till light brown.

Cool completely

Take it in mixing grinder jar.

Add in spices....1tsp each of red chilly powder, coriander powder, Garam masala ,salt and 1/2tsp  turmeric.

One tbsp oil.

Chopped coriander leaves.

Add little water and grind to a fine and smooth paste...

In the same griddle I have taken two tbsp of oil and add 1tsp red chilly powder when oil is slightly warm.

Add ground masala.

Saute for while.

Add chopped coriander leaves .

Add little water to the remains in mixing jar and add this to the masala.

Cover and cook for 2 min.

Oil gets separated

Heat two glass of water in the same kadhai we used for making dough , scrap the sides taking in the remains of dough.

Pour the masala in it.

Add some chopped coriander leaves , salt to taste and tsp of kitchen king masala and Maggie masala magic

Stir and let it boil.Gravy is ready.

Yummy.....

Modak bhaji for bappa.