Pattha Curry recipe by Ruhana Ebrahim

Ingredients

• 12 pieces pattha slices
• 1 med onion (sliced)
• 2 tablespoon oil
• ¼ teaspoon Methi (Fenugreek) seeds
• ½ teaspoon Jeeru (Cumin) seeds
• 2 whole green chillies (slit)
• 2 curry leaves
• 3 large tomatoes (liquidized)
• 1 teaspoon salt
• 1 teaspoon chilli powder
• 1 teaspoon dhana Jeeru (Cumin) powder
• ¼ teaspoon turmeric powder
• 1 tablespoon vinegar
• 1 tablespoon lemon juice
• 2 teaspoon sugar
• 2 tablespoon double cream plain yoghurt
• 2 tablespoon coconut cream
• ½ cup diced peppers
• 1. Lightly fry pattha till crispy on either side and leave aside.
• 2. For healthier option bake in oven with a drizzle of oil for few minutes, then grill till crispy.
• 3. Braise onion in oil with Jeeru (Cumin), mustard & Methi (Fenugreek) seeds, curry leaves and chillies.
• 4. When lightly browned, add tomatoes, spices, lemon, vinegar and sugar.
• 5. Cook till liquid has reduced, then add coconut cream and yoghurt.
• 6. Cook till thickened. Remove curry leaves.
• 7. Place fried pattha in the chutney.
• 8. Saute peppers till just softened and spoon over.
• 9. Heat together.
• 10. Serve with roti and optional additional