Colocasia Leaves Pinwheels Stir Fry (Pathrode Upakari, Pathrade Usli)

These stir-fry leaves are a delicious and healthy snack to make. They can be eaten as a side dish or as a main meal with rice.

Pathrado reigns supreme in Konkani cuisine. Colocasia leaves are used to make pathrode, which are spicy pinwheels. A delicacy from Konkani cuisine. Pathrado are best served hot with a generous amount of coconut oil on top. And, given our passion for pathrado, we Konkanis don’t throw away any leftovers. Leftover pathrode is repurposed into delectable meals. 🙂 We prepare a delicious, spicy, sweet pathrode stir fry called pathrode usli in Konkani using leftover pathrode. Pathrade upakari is a delicious side dish for lunch or supper in Konkani.

Pathrade upakari may be prepared using leftover pathrado or newly produced pathrode. If you’re using fresh pathrado, be sure to let them cool fully before using them in this stir fry. When pathrode are used after a few hours of preparation or the following day of preparation, they are ideal for preparing this stir fry. Pathrode will be somewhat dry, nicely divided, and will not clump together, which is ideal for creating this upakari/usli/stir fry.

We often shallow fried remaining pathrode pieces in oil until crispy, then serve them hot. We often make a hot coconut curry using leftover pathrode and serve it with rice. Pathrode gashi is the Konkani name for this dish.

The recipe for pathrode upakari/usli/stir fry may be found here.

Ingredients:

2 cups pathrado, chopped 4 tablespoons coconut grated 2 curry leaves (leaflets) 2 tbsp. jaggery, grated or powdered 2 teaspoons of vegetable oil mustard seeds, 1/2 teaspoon 2 red dried chili peppers season with salt to taste

2 – 3 people

Time to prepare: 15 minutes

Method of Preparation:

1. In a skillet or wok, heat the oil. Allow mustard seeds to sputter before adding them to the pan. 

2. When they begin to pop, add the dried red chilies, chopped into small pieces, and the curry leaves, and cook for 30 seconds.

3. Stir in the shredded coconut, grated/powdered jaggery, and a couple of teaspoons of water.

Depending on how sweet you want it, adjust the quantity of jaggery you add to your taste. This delicious stir fry is one of my favorites.

The addition of water aids in the dissolution of jaggery.

4. Once the jaggery has dissolved in the water, combine the pathrado, salt, and roughly cut, well separated pieces.

5. Taste and adjust the salt. Cook for 5-6 minutes. To keep it from clinging to the bottom, toss it every now and again.

6. Remove from heat and serve immediately as a side dish with a steaming bowl of rice.

More Konkani cuisine side dishes may be found here. 

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