Patodi Rassa

Gram flour dumpling curry — besan (chickpea flour) mixed with water, turmeric, red chilli powder, cumin, and coriander into a thick, smooth batter, spread in a thin layer on an oiled tawa and cooked until set, then rolled and cut into cylinders (patodi), which are fried until the exterior is golden and slightly crisp, then simmered in a spiced onion-tomato-coconut gravy until they swell and become soft inside while absorbing the curry's flavours. The patodi's besan interior absorbs the gravy like a sponge; each piece is simultaneously firm from the fried exterior and sauce-soaked within. A vegetarian protein preparation native to Vidarbha and Maharashtra; less known than the Tamil Nadu version (which is smaller and thinner) but equally fundamental. Eaten with bhakri or rice; made on Ekadashi and fasting days when lentils are avoided.