Goan Alsande Tonak/Chavli Tonak

Black eyed beans cooked in authentic Goan masala. 

Tonak-pav is a favorite in Goa. Tonak is a very flavorful and spicy coconut based curry. It is made with peas and beans, shrimp, crab and vegetables. It makes the meal more tastier, People usually prefer to have a peas or beans based tonak along with freshly baked Goan paav or unde(local Goan bread) from the ‘poder’ in the morning. It could also be had with roti, chapati, and poori. But it is not necessarily limited to breakfast. You can basically eat it anytime of the day. It makes a good ‘side’ to steamed rice and ros too.

The way you make tonak differs based on the main ingredient of the dish. Like for instance, black eyed bean tonak will taste very different from masoor tonak as you would need to alter the spices a tiny bit. This recipe here is good to make any bean based curry.

Goan Alsande Tonak/Chavli Tonak
Goan Alsande Tonak/Chavli Tonak
Goan Alsande Tonak/Chavli Tonak
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To Pressure Cook
  1. Alsande/Black eyed beans - 1 cup
  2. Onion - 1 medium, chopped
  3. Potato - 1, skin peeled and cubed
  4. Water - About 4 cups
To Fry
  1. Oil - 2 tspns
  2. Onion - 1 small, chopped roughly
  3. Garlic - 1 clove
  4. Shredded coconut, fresh or previously frozen & thawed - About 3/4th cup
Spices to roast
  1. Coriander seeds - 4 tblspn
  2. Jeera - 1/4th tspn
  3. Peppercorn - 8
  4. Cloves - 5
  5. Cinnamon stick - 1/2 inch
  6. Red Chillies - 5 or to taste
  7. Mace - a pinch
Additional ingredients
  1. Turmeric powder - 1/4th tspn
  2. Tamarind - a small marble sized ball
  3. Jaggery - 1 tblspn (Optional)
  4. Coriander leaves - For Garnish (Optional)
  5. Salt - to taste
Instructions
  1. 1) Refer to 'To Pressure Cook'. Wash and soak the beans overnight or at least for about 6 hours in 4 cups of water.
  2. 2) Transfer the beans to a pressure pan or a small pressure cooker along with onion and potatoes. Pressure cook on medium high flame for 1 whistle and on medium low flame for 2 more whistles. Let the pressure drop by itself.
  3. 3) Refer to 'Spices to roast'.In a pan over medium flame, toast all the spices until a good aroma is let out. Do not let them turn deep brown/black or burnt. Transfer to a blender.
  4. 4) Refer to 'To Fry'. In the same pan, heat oil over medium flame. Once hot, add onion and garlic and stir fry until onion color changes to light golden. Add coconut, mix well and let it toast until the color changes slightly. Add turmeric powder and mix well. Switch off the flame. Let cool. Transfer this to the blender.
  5. 5) Grind the spices and onion-coconut mixture along with tamarind, jaggery and salt to a fine paste.
  6. 6) Add the prepared masala to the boiled beans. Cook on medium flame until the mixture comes to a boil. Adjust seasoning if needed. Switch off the flame. Garnish with Coriander leaves.
Notes
  1. Serves: 6-8
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