AI-generated image
Tasty chatako
Patra and potato in sweet-sour yogurt
Patra slices, potatoes and pigeon peas in a sweet-sour yogurt masala
IndianChatako is a festive Gujarati mixed dish: slices of patra (steamed colocasia leaf rolls) tossed with potatoes and fresh green pigeon peas in a whole-spice tempering, then folded into a tangy yogurt masala with coconut, ginger, tomato and coriander, sweet-sour with jaggery and tamarind. Serve hot as a side dish with dinner or at tea-time parties. Ready-made patra from an Indian grocer works too.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the patra
- patra (steamed colocasia leaf rolls)1 recipe, sliced, without tempering
For the chatako
- 1 ⅛ lb potatoesboiled and cubed
- 9 oz fresh green pigeon peas (tuvar lilva)steamed
- ⅞ oz fresh coconutgrated
- ⅞ oz fresh gingerfinely chopped
- 3 ½ oz fresh corianderchopped
- 1 ⅛ lb plain yogurt
- 5 green chilliesfinely chopped
- 3 ½ oz tomatoeschopped
For the seasoning
- 1 tsp red chilli powderor to taste
- ¼ tsp ground turmeric
- 1 tbsp sugaror to taste
- 1 tbsp sesame seeds
- 1 tsp saltor to taste
For the tempering
- 3 tbsp oil
- 1 tsp cumin seeds
- asafoetidaa pinch
- 2 cloves
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (7)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Make patra (steamed colocasia leaf rolls) by its recipe, without the final tempering, and cut it into slices.
Step 2: Heat 3 tbsp oil in a wide pan. Add 1 tsp cumin seeds, asafoetida, 2 cinnamon sticks, 2 cloves and 2 bay leaves and let them sizzle.
1 minStep 3: Add 1 ⅛ lb potatoes, 9 oz fresh green pigeon peas (tuvar lilva) and the patra slices and toss gently.
3 minStep 4: Add ⅞ oz fresh coconut, ⅞ oz fresh ginger, 3 ½ oz fresh coriander, 1 ⅛ lb plain yogurt, 5 green chillies and 3 ½ oz tomatoes and mix gently so the patra doesn't break.
Step 5: Mix in 1 tsp red chilli powder, ¼ tsp ground turmeric, 1 tbsp sugar, 2 tbsp thick jaggery and tamarind juice, 1 tbsp sesame seeds and 1 tsp salt, and cook for 2 minutes.
2 minStep 6: Serve hot as a side dish with dinner or for tea-time parties.
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 8 g
- Carbs
- 34 g
- Fat
- 10 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tasty chatako take?
- About 45 minutes in total: 30 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of fresh coconut?
- Desiccated coconut soaked in hot water for 15 minutes, about three quarters of the weight.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Sabudana khichdiSago with peanuts and potato
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
Taiwanese grilled corn
At Raohe and Shilin night markets the grilled-corn stalls are easy to find: look for the queue and the smoky, sweet smell. Cobs are par-cooked, then turned slowly over charcoal while the cook brushes them with a dark glaze of sacha sauce, thick soy paste, garlic and chilli, layer after layer, until the kernels are sticky, slightly charred and deeply savoury. It is eaten hot from a paper sleeve while walking the market. Sacha (shacha) sauce, a Taiwanese barbecue paste, usually contains dried fish and shrimp; vegetarian sacha is sold in Asian shops. Contains soy, wheat and fish. Chef's tip: brush thin coats and turn often; one thick coat burns before the corn chars.
Taiwanese
Bagara bainganBaby aubergines in peanut sesame sauce
Bagara baingan is a Hyderabadi wedding dish of small aubergines cooked whole in a dark, tangy gravy of roasted peanuts, sesame, dried coconut and tamarind. Unlike a Gujarati stuffed brinjal, the aubergines here are only quartered at the base and fried until silky, then left to soak up a thin-but-rich sauce that is finished with a tempering, the 'baghar' that gives the dish its name. It's sour, nutty and gently spiced, and is served with biryani, bagara rice or plain rice. Chef's tip: choose small, glossy purple aubergines that feel heavy for their size; soft, light ones are full of seeds and turn mushy before the gravy has a chance to cling.