Pathia has similarities to the hot, sweet and sour curries of Tamil Nadu and Sri Lanka - sweet from the use of sugar and caramelised onion, sour from lemon and hot from chilli.
The curry is served with a popular Indian vegetarian dish known as cauliflower 65, where cauliflower pieces are coated in a spiced yogurt then dipped in flour, fried until crisp and topped with a green chilli chaat masala. Also on the side is a buttery pilau rice, a simple beetroot salad and a cooling cucumber raita.
WHOLE CHILLIES: Kashmiri chilli, long chilli
GROUND SPICES: cumin, coriander, Kashmiri chilli, chilli, cinnamon, turmeric, fennel
BEETROOT SPICES: cumin, brown MUSTARD, curry leaf
RAITA SPICES: brown MUSTARD, mint, coriander leaf
RICE SPICES: green cardamon, black pepper, cloves, cinnamon, bay, black cardamon
CAULIFLOWER 65 SPICES: Kashmiri chilli, chilli, cumin, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, garlic, coriander leaf, fenugreek
GREEN CHILLI CHAAT MASALA: amchur, salt, chilli, cumin, black pepper, coriander, ginger, ajowan, mint, asafoetida, green chilli