Parthade is a traditional Indian recipe for a classic steamed vegetarian dish of greens and chillies bound in a ground wet rice paste that's steamed to finish. This is typically served as a snack, but can also be used as the basis for a curry. The full recipe is presented here and I hope you enjoy this classic Indian version of: Parthade.
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Parthade is a classic vegetarian dish of steamed greens and chillies bound in a ground boiled rice paste that are steamed and finished by either boiling or deep frying. These are excellent added to British Indian Restaurant (BIR) curries to make vegetarian versions.
Ingredients:
10°12 colocasia leaves (also known as allu, arbi, taro, eddoes. amadumbe) [substitute collard greens or Savoy cabbage if you don't have access to these]
900g boiled rice
10 dried chillies
3cm piece of turmeric
salt to taste
Method:
Wash and soak the rice for about 2 hours then grind along with the chillies and turmeric until you have a fine paste. Finely-chop the leaves and thoroughly incorporate into the ground mixture. Form the mixture into rolls (like Swiss rolls) and steam these for about 25 minutes, or until done.
Serve the parthade with a spicy gravy or fry in ghee and serve hot with a coconut-based chutney.
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