Goan Style Tonak Alsanyache Recipe (Black eyed beans cooked in Tonak Masala Recipe)
A vegetarian Goan Recipes recipe with black eyed beans (lobia), potatoes (aloo) - peeled and cut into medium, tamarind water. Ready in 1h 45m, serves 4.
Curated byKavya Sharma🇮🇳
- 1
To begin making the Goan Style Tonak Alsanyache Recipe soak the black eyed peas in water for at least 2 hours
black eyed beans (lobia)(1 cup)tamarind water(1/2 cup)whole black peppercorns(2 teaspoon) - 2
Heat a sautéing pan with oil, add coriander seeds, dry red chillies, cinnamon, cardamom, peppercorns, cloves and cumin seeds
green chilli - slit(2)cloves garlic(4)coriander (dhania) seeds(1 tablespoon)cardamom (elaichi) pods/seeds(2)inch cinnamon stick (dalchini)(2)dry red chillies(3)whole black peppercorns(2 teaspoon)cloves (laung)(5)cumin seeds (jeera)(1 teaspoon) - 3
Fry until the aroma is released for about 10 seconds
- 4
Add the chopped onions, garlic, green chilies and sauté until the onion turn translucent
onion - sliced(2)green chilli - slit(2)cloves garlic(4) - 5
Add freshly grated coconut and sauté until the mixture turns golden brown
fresh coconut - grated(1/4 cup) - 6
Switch off the heat, allow the mixture to rest
- 7
Add the sautéed mixture in a mixer with water to a smooth paste
tamarind water(1/2 cup) - 8
Heat a pressure cooker, add the ground paste, soaked legumes, turmeric powder, and salt and mix well
turmeric powder (haldi)(1 teaspoon)salt - to taste - 9
Add about 1/2 cup water and pressure cook the curry for about 3 whistle
tamarind water(1/2 cup) - 10
Allow the pressure to release naturally and serve
- 11
Serve the Goan Style Tonak Alsanyache Recipe along with hot Pavs or Phulka along with a goan fish fry to enjoy your Sunday meal
Nutrition Facts
Per serving
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Goan Style Tonak Alsanyache Recipe (Black eyed beans cooked in Tonak Masala Recipe)
A vegetarian Goan Recipes recipe with black eyed beans (lobia), potatoes (aloo) - peeled and cut into medium, tamarind water. Ready in 1h 45m, serves 4.
Curated byKavya Sharma🇮🇳
Directions
11 steps- 1
To begin making the Goan Style Tonak Alsanyache Recipe soak the black eyed peas in water for at least 2 hours
black eyed beans (lobia)(1 cup)tamarind water(1/2 cup)whole black peppercorns(2 teaspoon) - 2
Heat a sautéing pan with oil, add coriander seeds, dry red chillies, cinnamon, cardamom, peppercorns, cloves and cumin seeds
green chilli - slit(2)cloves garlic(4)coriander (dhania) seeds(1 tablespoon)cardamom (elaichi) pods/seeds(2)inch cinnamon stick (dalchini)(2)dry red chillies(3)whole black peppercorns(2 teaspoon)cloves (laung)(5)cumin seeds (jeera)(1 teaspoon) - 3
Fry until the aroma is released for about 10 seconds
- 4
Add the chopped onions, garlic, green chilies and sauté until the onion turn translucent
onion - sliced(2)green chilli - slit(2)cloves garlic(4) - 5
Add freshly grated coconut and sauté until the mixture turns golden brown
fresh coconut - grated(1/4 cup) - 6
Switch off the heat, allow the mixture to rest
- 7
Add the sautéed mixture in a mixer with water to a smooth paste
tamarind water(1/2 cup) - 8
Heat a pressure cooker, add the ground paste, soaked legumes, turmeric powder, and salt and mix well
turmeric powder (haldi)(1 teaspoon)salt - to taste - 9
Add about 1/2 cup water and pressure cook the curry for about 3 whistle
tamarind water(1/2 cup) - 10
Allow the pressure to release naturally and serve
- 11
Serve the Goan Style Tonak Alsanyache Recipe along with hot Pavs or Phulka along with a goan fish fry to enjoy your Sunday meal
About this recipe
A vegetarian Goan Recipes recipe with black eyed beans (lobia), potatoes (aloo) - peeled and cut into medium, tamarind water. Ready in 1h 45m, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
