Goan Style Tonak Alsanyache Recipe (Black eyed beans cooked in Tonak Masala Recipe)
Freshly roasted masala that is cooked along with black eyed peas to create a sensation curry.
Goan Style Tonak Alsanyache Recipe (Black eyed beans cooked in Tonak Masala Recipe) is a typical Goan dish that is made from a legume and potatoes. The gravy is traditionally made from a red cow peas but the masala that is used in this gravy can be used for any legumes or vegetables.
The Tonak masala spice mix used in this recipe has unique blend of whole spice such as coriander seeds, cinnamon, red chilies, peppercorns, star anise, cloves, cumin and cinnamon.
If you are looking for more Goan recipe here are some:
- The Goan Kelyachyo Fodi Recipe (Spicy & Crispy Pan Fried Banana Recipe)
- Amlechi Uddamethi Recipe (Goan Raw Mango Curry)
- Onion Rava Bhakri Recipe (Goan Kanyachi Bhakri)
- 1 cup Black Eyed Beans (Lobia)
- 2 Potatoes (Aloo) , peeled and cut into medium pieces
- 1/2 cup Tamarind Water
- 1 teaspoon Turmeric powder (Haldi)
- Salt , to taste Ingredients to roast and Grind
- 2 Onion , sliced
- 1/4 cup Fresh coconut , grated
- 2 Green Chilli , slit
- 4 cloves Garlic Tonak Masala
- 1 tablespoon Coriander (Dhania) Seeds
- 2 Cardamom (Elaichi) Pods/Seeds
- 2 inch Cinnamon Stick (Dalchini)
- 3 Dry red chillies
- 2 teaspoon Whole Black Peppercorns
- 5 Cloves (Laung)
- 1 teaspoon Cumin seeds (Jeera)
How to make Goan Style Tonak Alsanyache Recipe (Black eyed beans cooked in Tonak Masala Recipe)
To begin making the Goan Style Tonak Alsanyache Recipe soak the black eyed peas in water for at least 2 hours.
Heat a sautéing pan with oil, add coriander seeds, dry red chillies, cinnamon, cardamom, peppercorns, cloves and cumin seeds. Fry until the aroma is released for about 10 seconds.
Add the chopped onions, garlic, green chilies and sauté until the onion turn translucent. Add freshly grated coconut and sauté until the mixture turns golden brown.
Switch off the heat, allow the mixture to rest. Add the sautéed mixture in a mixer with water to a smooth paste.
Heat a pressure cooker, add the ground paste, soaked legumes, turmeric powder, and salt and mix well.
Add about 1/2 cup water and pressure cook the curry for about 3 whistle. Allow the pressure to release naturally and serve.
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