Super excited to embark on a culinary journey through the heart of Western India with this authetic Patwadi Rassa recipe that I learned from my mom. If you love Marathi food do try Maswadi, Pithla, Matkichi Usal, Masale Bhath, and Karela Bhaji recipes.
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Heat oil in a medium saucepan over medium heat. Add onion and saute until golden brown. Add coconut and roast for another 2 to 3 minutes or until the coconut starts to turn light brown. Add ginger, garlic, and cilantro and mix well. Turn the heat off. Allow to cool down and then grind to a fine paste.
Recipe
Patwadi - Savory steamed gram flour cakes spiced with green chilies, garlic, and turmeric powder. Rassa - Onion, tomato, ginger, and garlic-based curry tempered with mustard seeds and spiced with turmeric, red chili powder, coriander powder, cumin powder, and garam masala. Steamed Patwadi is added to the simmering curry, allowing them to soak in the flavors of the Rassa. You can also serve the Patwadi on a plate with curry in a bowl and then add the Patwadi to the curry when eating. Served with whole wheat roti or gluten-free bread like Bajra Roti or Jowar roti, Patwadi Rassa makes for a hearty meal that is also vegan.
Storing
Refrigerate any leftover Patwadi and Rassa for 2 to 3 days.
More Maharashtrian Recipes
Ukadiche Modak Shrikhand Batata Bhaji Puran Poli
