Pattha Curry recipe by Ruhana Ebrahim

Name: Pattha Curry recipe by Ruhana Ebrahim
Total time: 60 min
Ingredients: 12 pieces pattha slices; 1 med onion (sliced); 2 tablespoons 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 teaspoons sugar; 2 tablespoons double cream plain yoghurt; 2 tablespoons 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

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Pattha Curry recipe by Ruhana Ebrahim posted on 20 Sep 2017 . Recipe has a rating of 4.5 by 2 members and the recipe belongs in the Vegetarian recipes category

Keywords

curry
ebrahim
halaal
pattha
recipe
ruhana

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Ingredients

12 pieces pattha slices
1 med onion (sliced)
2 tablespoons 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 teaspoons sugar
2 tablespoons double cream plain yoghurt
2 tablespoons 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