Patyud ( Gundalu ) - A traditional Garhwali delicacy

Patyud (Gundalu)

Life style  & cuisine of natives from Garhwal and Kumaun region can be understood by there food, Choice of Ingredients & method of cooking.
Dishes like Patyud locally known as gundalu is a perfect example that shows how leaves from Colocasia plant (Arbi)
Can be used to make this all time favorite Pahadi - Starter, mini meal or some time full meal

It is so difficult to produce quality Dishes from a limited vegetation but when ever I see dishes from Rural Garhwal, it gives me immense pleasure to acknowledge maximum utilization of locally grown fresh ingredients.

Producing wholesome & amazing dishes from a limited inventory of Ingredients is an achievement , and somehow this is what makes Garhwali cuisine special.

Patyud, Patod or Gundalu are the versions of this vary popular dish lets find out a vary easy way of making this delight

Ingredients:

• Arbi Leaves                                           - 800 gms
• Besan                                                    - 200 gms
• Garlic                                                     - 50 gms
• Ginger                                                    - 50 gms
• Red Chilly Powder                                  - To Taste
• Coriander Powder                                   - A table Spoon
• Bhuna Zeera Powder                              - A Table Spoon
• Garam Masala (Optional)                        - Half a Table spoon 
• Salt                                                          - To Taste 
• Green Chillies                                          - 4 Numbers
• Mustard Oil                                               - 100 ml

Method Of Preparation :

• Finely Cut the Arbi Leaves in Thin strip style, wash and rinse.
• Now Make a Dry Mix of Besan, Chilly powder & other Masalas Mentioned above
• Add The Dry Besan Mix to the finely sliced Arbi Leaves
• Add Finally Chopped Ginger & Garlic
• Add Chopped Green Chillies
• Now Apply some Mustard oil on your hand ( to prevent it from Inflammation) 
• Start mixing it together gently
• Now mix it rigorously until the leaves binds up with the dry masala

• Sprinkle some water as required to form a dough like consistency
• Keep the Mix covered for half an hour

• Now take some oil in a Pan - preferably Iron karahi
• Place the Mix gently on top
• cook with medium fire for half an hour and turn it up side down

• Now Again cook it for half an hour
• Take out the Gundalu mix and cut into small pieces 

• Now Temper these with dried Red Chillies & Jakhya Seeds(a local ingredient from Uttarakhand used widely for tempering various curries, vegetables & lentils).