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Patrode
Patrode or Patra is a vegetarian dish in Malvani/ Maharashtrian cuisine and Gujarati of West India. It is made from colocasia leaves (taro, ''kesuve'' or ''arbi'') stuffed with rice flour and flavourings such as spices, tamarind, and jaggery (raw sugar).
In Konkan part, patrode is a made as a steamed dumpling wrapped in a leaf. Regional variations include aluwadi of Maharashtra and patra of Gujarat: both of these are normally deep fried rather than steamed as in the case of patrode.
“Patrode” is a portmanteau word consisting of two words “Patra” and “Vade”. "Patra" means leaf in several Indian languages, and “Vade” means a dumpling.
== Preparation ==
A spicy batter is made by grinding rice, Bengal green lentils, tamarind, and red chilli. This batter is smeared on the colocasia leaves, which are rolled and steamed, and tamarind is added; the steamed rolls are then sliced. The patrode may then be smeared with coconut oil, ghee or honey, or served as patrode masala (with chili-based gravy). Another variant is patrode idli, where the leaves are chopped and mixed into the batter, which is then poured into an idli (steamed dumpling) maker.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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