It was abundant and gorgeous, and we never had to buy curry-pata from the vegetable vendor. And it was generous in its bounty and so neither of our neighbours had to buy curry leaves too. It provided for everyone. Whenever we had a guest or a visitor, he or she never went home without a bunch of these precious leaves that are such an essential part of Indian cooking, and the Indian pantry. Whether you are making bateka-poha, sambhar, upma, or a variety of other shaaks or kadhis, the curry-pata leaf is indispensible and lends its distinct flavour to all of these dishes and more.