PALAK PATRA(Makes approximately 17 patra)This versi<strong>on</strong> of patra is meant tobe prepared with palak (spinach)as the ‘leaf’ and has a delightful,spicy ginger-chili flavoring.Canned tamarind paste is availablein Central American, MiddleEastern, and Indian markets orfrom <strong>on</strong>line retailers.34 big palak (spinach) leavesPASTE2 cups besan (gram or garbanzo bean)flour3 Tablespo<strong>on</strong>s rice flour1/4 cup tamarind paste, rolled into a ball2 Tablespo<strong>on</strong>s vegan sugar1 teaspo<strong>on</strong> minced fresh ginger1 teaspo<strong>on</strong> garlic paste1/8 teaspo<strong>on</strong> turmeric powder1 teaspo<strong>on</strong> chili powder1 teaspo<strong>on</strong> red chili powder1 teaspo<strong>on</strong> garam masala (a spice mixavailable in Indian markets, fromgourmet grocers, and <strong>on</strong>line)COOKING OIL2 Tablespo<strong>on</strong>s vegetable oil1 teaspo<strong>on</strong> mustard seeds1 teaspo<strong>on</strong> sesame seedsGARNISH (OPTIONAL)2 Tablespo<strong>on</strong>s grated coc<strong>on</strong>ut1 Tablespo<strong>on</strong> chopped fresh cilantroWash spinach and soak in icewater <strong>for</strong> 30 minutes.In a separate bowl, mixtogether the paste ingredients.Drain the spinach and pat dry.Place two spinach leaves togetherand lay flat <strong>on</strong> a clean surface.Smear completely with paste,approximately 1 /2-inch thick.Roll tightly. Repeat until allthe leaves are used.Steam whole patra <strong>for</strong> approximately10-15 minutes, until thoroughlysteamed.Heat oil in a wok or a deeppot. Add mustard and sesame seedsto flavor the oil. Cut the patrainto thin strips and fry quicklyin oil until crispy, approximately20 sec<strong>on</strong>ds. Carefully remove fromoil, drain, and serve garnishedwith coc<strong>on</strong>ut and cilantro. YouMany Uses <strong>for</strong> PatraHere are some ideas <strong>for</strong> serving your made-fromscratch,frozen, or canned patra: Cut the sliced patra into cubes. Spray a skilletwith vegetable oil and heat. Add some mustardseeds and a sprinkle of cumin. Sauté very quickly(just to heat), garnish with chopped fresh cilantro,and serve. Warm leftover cooked rice in a steamer ormicrowave. Add diced patra to the warm rice,mix to combine, and return to the steamer ormicrowave to heat the rice and patra thoroughly. Steam sliced patra in the microwave by placing<strong>on</strong> a microwaveable tray, covering with a lid orwaxed paper, and heat <strong>on</strong> HIGH <strong>for</strong> 20 sec<strong>on</strong>dsper piece. Serve with plain soy yogurt orvegan sour cream and a garnish of choppedpineapple and mango or fruit chutney. Add patra into a steamed or stewed eggplantor squash dish <strong>for</strong> extra flavor. The first time I had patra, it was served as anappetizer with dhokla. Dhokla are small, airysquares of chickpea bread. Dhokla look likecornbread but have a completely different taste.You can find frozen dhokla, which simply needsto be heated in the oven or microwaved, or drydhokla mix, which you will need to bake. Gashi (Coc<strong>on</strong>ut) Patra — If you have time,make a smooth paste by processing shreddedcoc<strong>on</strong>ut, tamarind, and roasted red chilies. (Youcan roast the chilies yourself or purchase themdried.) Boil the paste with a little water andchopped <strong>on</strong>i<strong>on</strong>s in a medium-sized pot. Addthe patra slices and cook <strong>on</strong> low heat until thepaste thickens. Serve hot, plain or over rice. Stir-Fried Patra — Heat approximately 1 inchof oil in a large pan and add some mustard seeds.When the seeds pop, add sesame seeds and asmall amount of chopped <strong>on</strong>i<strong>on</strong>s. Stir well. Chopsome sliced patra into small pieces and add themto the <strong>on</strong>i<strong>on</strong>s mixture. Stir well and let cook <strong>for</strong>approximately 2 minutes. Remove from heat,add a small amount of vegan brown sugar andlem<strong>on</strong> juice, and stir gently to avoid breaking upthe cubes. Garnish with shredded coc<strong>on</strong>ut andfresh cilantro.24 Issue Four 2008 VEGETARIAN JOURNAL
may also cool the patra and freeze<strong>for</strong> later use.Note: To serve frozen patra, youwill need to microwave it <strong>on</strong> HIGH<strong>for</strong> approximately 1 minute oruntil hot or to stir-fry it in hotoil and then serve.Total calories per patra: 83Carbohydrates: 12 gramsSodium: 24 milligramsTURIYA PATRA(Serves 6-8)Fat: 3 gramsProtein: 3 gramsFiber: 2 gramsThis is an incredibly tasty dish. Thesquash is cut into small pieces andthen simmered with the patra.Vegetable oil spray2 pounds banana squash or butternutsquash, peeled, deseeded, and choppedinto 1-inch pieces (approximately 5 cups)12 slices patra1 teaspo<strong>on</strong> minced fresh ginger2 teaspo<strong>on</strong>s minced fresh green chilies1/2 teaspo<strong>on</strong> turmeric powder1 teaspo<strong>on</strong> vegan brown sugar1 Tablespo<strong>on</strong> vegetable oil1/2 teaspo<strong>on</strong> cumin1 Tablespo<strong>on</strong> lem<strong>on</strong> juiceWater to cover squashShredded coc<strong>on</strong>ut and cilantro to garnish(opti<strong>on</strong>al)Allow a deep pot to heat andspray with oil. Add squash andquickly cook, tossing c<strong>on</strong>stantly.Add remaining ingredients plussufficient water to cover thesquash. Bring to a quick boil.Reduce, cover, and simmer untilsquash is soft, approximately 45minutes to an hour. Serve hot, garnishedwith coc<strong>on</strong>ut and cilantro.If desired, this dish can beserved with sweet chutney andsteamed green peas.Total calories per serving: 271Carbohydrates: 44 gramsSodium: 21 milligramsMATAR PULAO(SEASONED RICE)(Serves 5)Fat: 9 gramsProtein: 8 gramsFiber: 6 gramsUse this recipe as a ‘bed’ <strong>on</strong> whichto serve patra.2 cups uncooked basmati rice2 Tablespo<strong>on</strong>s n<strong>on</strong>hydrogenated veganmargarine1/4 cup chopped, deseeded green chilies1/2 Tablespo<strong>on</strong> minced fresh ginger1 cinnam<strong>on</strong> stick1 cup chopped <strong>on</strong>i<strong>on</strong>s2 cups thawed frozen green peas4 cups waterRinse rice in cold water and setaside.Melt margarine in a large pot.Add chilies, ginger, and cinnam<strong>on</strong>.Sauté and toss <strong>for</strong> 1 minute. Add<strong>on</strong>i<strong>on</strong>s and sauté until <strong>on</strong>i<strong>on</strong>s aregolden brown, approximately 3minutes. Add the rice, green peas,and water. Mix while bringing toa fast boil. Reduce heat, cover, andcook <strong>for</strong> 10-15 minutes or untilall water evaporates. Serve hotwith sliced patra.Total calories per serving: 372Carbohydrates: 68 gramsSodium: 119 milligramsFat: 7 gramsProtein: 9 gramsFiber: 6 gramsAPPLE BUTTER ANDTAMARIND CHUTNEY(Makes approximately 3 cups ortwenty-four 2-Tablespo<strong>on</strong> servings)Serve this c<strong>on</strong>diment to balance theflavors of patra or other spicy foods.1 Tablespo<strong>on</strong> cumin seeds1 3 /4 cups apple butter or sweetened applesauce3/4 cup apple juice1 Tablespo<strong>on</strong> tamarind paste1/4 teaspo<strong>on</strong> white pepperHeat a skillet (no oil) and toastcumin seeds <strong>for</strong> 1 minute. Cooland grind. In a food processor,combine all ingredients until asmooth texture is attained.This chutney can last <strong>for</strong> upto 2 m<strong>on</strong>ths if refrigerated in anairtight c<strong>on</strong>tainer.Total calories per serving: 45Carbohydrates: 11 gramsSodium: 1 milligramFat: