Kohra no Patio~ Red Pumpkin Patiyo
The perfect patio/patia, depends on the right combination spicy, sour and sweet / thiku-khatu-mithu. Taste the patio/patia for what your family may find delicious and adjust it accordingly.
This is served with Khichri, fried fish or fried fish roe~ gharab mango buffena (a sweet mango pickle) and papad.
This dish is often served in the month of June when Zoroastrians observe the Bahman Mahino which is when most do not eat meat for 30 days.
|Red pumpkin Patio, a tbsp of sweet mango chutney, a pot of khichri and toasted papadums|
1 tbsp oil
2 tsp freshly ground garlic
2 tsp freshly ground ginger
1 tsp cumin powder
1/4 tsp turmeric
1 tsp red chillie powder
1 tsp salt
1 cup fried onions that are crushed or finely chopped
3 medium sized fresh tomatoes, skinned and chopped
1 kg red pumpkin that has been cleaned and diced (weigh after it has been peeled and cleaned)
2 geen chillies slit
2 peeled raw mangoes sliced
1 1/2 tbsp jaggery
optionally add 2 tbsp vinegar instead of the raw mangoes if unavailable.
In a pan heat the oil. Now add the garlic, ginger, cumin, turmeric, chillie powder and salt. Mix for a minute and add the onions, tomatoes and pumpkin. Mix well. Add the green chillies and the raw mangoes. Cover, lower the heat and allow to cook till the pumpkin is soft. Now add the jaggery. Once it has all melted, crush the pumpkin with a potato masher. Taste for the sweet and sour balance.
Serve with Khichri and Papadum.
Add 1/2 cup water if it is looking dry and not yet cooked through.
Cooking it properly covered on a low to medium heat will ensure it steams through cooking it to the correct softness.
Taste for the sweet and sour balance before serving.
While the delicious orange/red pumpkins are best for this recipe, butternut squash would also work well for this recipe.
Fried fish is often served with this dish.
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