Squash with Taro Leaf “Roulade”

I adore the textural difference between the juicy squish of perfectly cooked squash and the leafy bite of steamed taro leaves. The patra also helps to thicken the sauce, thanks to its layers of spiced chickpea flour paste. I wait until after the squash is tender to add it because if it is simmered too long, it will fall apart in the curry—which is not all bad. For a firmer texture from the patra, pan-fry the rounds on both sides (per the package instructions). As always, yello