Rasiya Patra

Rasiya Patra  (રસીયા પાત્રા) is a special Ahmedabad variant of the popular dish Alu-vadi or Patra. Generally, Alu-vadi or Patra is either deep fried or shallow fried. But in Ahmedabad this snack is made in a juicy and spicy way. 

Servings: 5-6 Nos.

Approx. Time : 10 minutes (excl. pre-preparation)

Ingredients:
For Rasiya Patra:
6-7 Steamed Alu-Vadi or Patra (Colocasia leaves Cakes)
4 tbspns Oil
1 Bay leaf (broken into pieces)
1 Cinnamon Stick (broken into pieces)
4-5 Cloves
1 tspn Mustard Seeds
2 Nos. dried Red Chillies
1/4 tspn Asafoetida
1 tbspn Sesame Seeds
1 cup Water
1 tbspn Sugar
2-3 tbspns grated Coconut
2 tbspns chopped Coriander leaves
1 tbspn Lemon Juice

For Garnishing:
Grated Coconut
Chopped Coriander leaves
Grated Carrot
Lemon slice

Method:

Heat Oil in a Pan. Then add Bay leaves, Cinnamon sticks, Cloves, Mustard Seeds, Dried Red Chillies pieces, Asafoetida, Sesame seeds and saute it. Take care while sauteeing Seasame seeds as they crackle a lot. Then add a cup of water in the tempering and mix. 

Once the water starts boiling, add Sugar, scrapped Coconut, Coriander leaves and lemon juice. Mix well and check the seasoning. Add salt if required. 

Now add the pieces of steamed Colocasia cakes into the liquid. Cook on medium heat till the water is absorbed by the Colocasia leaves Cakes. 

Garnish it with scrapped fresh Coconut and chopped Coriander leaves. Serve hot.

Notes:
The quantity of water may be adjusted if the cakes become dry.

Stepwise Pictures:

Sending this entry to Gujarati Zaika's Event - Cooking with Love at Sara's Corner