Here is one humorous version of the story from the Hindu Mythology. Lord Ganesh was returning from a scrumptious dinner on his Birthday riding on his mouse. The mouse saw a snake on its path, frightened, it ran away tripping down Ganeshji. Ganeshji fell and burst open his stomach. The moon saw this disaster and made fun of them. Out of humiliation, Ganeshji wore the snake around his stomach like a belt. He chased the moon and later cursed him that none of the Ganeshji's devotees would look at the moon on Ganesh's Birthday.
Ganesh Chaturti is the festival for the foodies. All the seasonal fruits and veggies are served. The Konkani style celebration lunch includes Patrode, Pattoli, various fried vegetable Podi's, Dalitoy, Gashi, upkari, MaDgaNe and other delicacies.
I have posted the traditional recipe for Patrode in the past. The traditional method is time consuming and is made with taro leaves which is hard to find in some regions. This version of Patrode can also be called as Sanna Kotto, which means Spicy Idli.
Sanna Kotto usually has only the ground paste steamed like idli's. In this version I have added lots of leaves to make it more like a patrode, I like to call it Easy Patrode. You can make this with variety of leaves. I have tried and liked it with Fenugreek/ methi, Kale and Collard leaves. Kale is the best match and I recommend you try with Kale, if available. If you choose to use methi just use half a bunch so that it does not become bitter. This will turn out more like a sanna kotto / spicy idli.
Pick any 1 of the leaves of your choice
1 bunch taro - this is the traditional pick!!
1 bunch of kale - recommended alternative for taro leaves
1/2 bunch of fresh methi or 1/4 package frozen methi leaves, thawed
1 bunch collard
For the paste
1 cup moong /green gram
1 cup white rice
1 cup shredded coconut, fresh or frozen
15-20 red chillies, roasted in little oil
1 inch cube tamarind
1/2 tsp hing powder or 1 chick pea sized hing cake
Wash, rinse and Soak moong and white rice for 5-6 hours. Grind coconut, red chillies, hing and tamarind to a smooth paste. Add drained moong and rice and continue to grind till the rice is reduced to tiny particle like that of soji rava. Take care not to add a lot of water. Keep the paste thicker. Add salt and taste test the paste. It should be little spicy than your norm and have a strong taste of hing. Transfer the paste to a bowl.
Wash and rinse the leaves, chop finely. Drain any water from the leaves. Mix the leaves with the paste. Teh mixture should look more leafy and green. This helps to make the end product very similar to the traditional patrode and not end up with a doughy idli.
Grease the idli molds with little oil. Pour a tablespoon full of the mixture into the idli molds. Steam for 40-50 minutes.
When cooked , allow the molds to cool completely before transferring to a bowl.
Enjoy with a dash of coconut oil on top.