Dhandaar Patio

recipe

Popularly known as Lagan Sera Patia, it is mostly served on auspicious occasions like weddings, birthdays and other celebratory occasions. ‘Lagan’ means wedding in Gujrati. This week You! collaborates with Cooking Expert, Zarnak Sidhwa, who shares a traditional Parsi recipe ‘Dhandaar Patio’…

INGREDIENTS

For Dhandaar:

Red lentils 1 cup

Salt 1 tsp

Turmeric 1 tbsp

Garlic cloves (sliced) 6-8

Cumin seeds 1 tbsp

Onion (sliced) 1

Oil or ghee 2 tbsp

For Fish Patio

Fish ½ kg

Onions (sliced) 3-4

Oil 3 tbsp

Tomatoes (chopped) 3-4

Vinegar 2 tbsp

Sugar 2 tbsp

Chopped coriander leaves 2 tbsp

Salt 1 tsp

Turmeric ½ tsp

Red chilli powder 1 tbsp

Slit green chillies 2-3

For Ground masala:

Dry red chillies 5-6

Cumin seeds 1 tbsp

Garlic cloves 6-8

Chopped ginger 2 tbsp

METHOD

• Soak the lentils for a few hours and then wash well. Boil with water, salt, turmeric and let cook till tender.
• Remove from stove and sieve it using a colander.
• Put in a clean pan and let cook till thick. Heat oil or ghee and fry the sliced onion till golden, add garlic, cumin seeds and add it to the lentils just before serving.
• Apply little salt, red chilli powder and turmeric to the fish and set aside. Traditionally, patio contains pomfret but any cut of fillet fish can also be used. It also tastes very good with prawns too.
• Heat the oil and fry the sliced onions until golden brown. Add the ground masala and sauté. Add little salt, turmeric and red chilli powder. Add tomato puree and the fish and let cook till done. Add vinegar, sugar and coriander leaves.
• Serve fish patio with boiled rice and dhandaar.