The perfect patiyo/patiya depends on the right combination of spicy, sour, and sweet/thikku-khattu-mitthu. Taste the patiyo/patiya for what your family may find delicious and adjust it accordingly.
This is served with Khichri, fried fish or fried fish roe-gharab and papad.
This patiya is the vegetarian version served on happy occasions like weddings, navjotes or birthdays with Dhundar (golden yellow lentils) and boiled rice.
In a pan, heat a tablespoon of oil and add the turmeric, ginger, garlic, chilli powder, and salt, and give it a stir. Add the tomatoes, fried onions and give it a stir. Add the garam masala and raw mangoes. Cover and cook on a low fire till the "oil separates" and shows like little droplets on the sides of the pan. This will take about 30 minutes. Add crushed jaggery; let it melt and mix well.
Add, 800g/ 2 lb eggplants and simmer them for 10-15 minutes until cooked through.
Optionally, add some chopped coriander leaves at this time.
Keeping the cover tightly sealed, let it rest for 10 minutes before serving.
The patiya/patiyo is not liquidy, but neither is it dry. It will be done and ready when you see the drops of oil on the side of the pan. This is called "ghee/tayl or oil per avay". Once you add the jaggery for sweetness, the entire patia will have a beautiful shiny glaze over it. Now you are ready to add the eggplant and finish it.
For the perfect end result, taste for thiku-mithu-khatu/spicy, sweet, and sour.
Try the leftovers with a warm chapati or rotli and freshly sliced onion on the side. It is yum!
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Photo credit Sheriar Hirjikaka