FromAFoodiesDiary

Alsande Tonak is very common in all Goan weddings and celebration (So I have been told). It was one the attraction for my wedding receptions as well. For a foodie Goa is paradise. Authentic Goan seafood delicacies, Goan dessert bebinca, hot from the oven pav bun and freshly baked cakes are all must try. 

One advantage of marrying a Goan is that i have got a chance to learn Goan cuisine (still learning).  The first time I tried Tonak was at my wedding reception. But I was too tired to enjoy it.  Now I prepare this very often at home. 

Alsande are sold everywhere in Goa, be it in the markets or on highways en route to the airport from Panaji. Fresh stock are available in April, which are bought is huge quantities, sunned and stored for the rest of the year.

 

The two restaurants that serve delicious Tonak are Café Tato and Café Bhosle in Goa. These two restaurants are always on my list of “must visit” when in Goa. The Alsande and sukki bhaji mix(potato curry which is also yum!) with pav is too die for.

Ingredients

Alsande/BlackEyed Peas – ½ cup

Coriander Seeds -  4 tsp

Cumin Seeds – 2 tsp

PepperCorns – 4 to 5

Cloves – 3

Cinamon – ½”

Cardamom - 1

Grated Coconut -  ½ a coconut

Red chillis – 2 ( more if u like spicy)

Onion –2 big sliced. ( 1 for grinding and 1 for frying)

Coriander leaves for garnish

Method

1.       Soak the peas for 3 to 4 hrs

2.       Pressure cook it till for 1 whistle.

3.       In a pan heat oil and fry all the above ingredients.

4.       Grind it into a smooth paste.

5.       In the same pan, heat some oil and sauté the onion.

6.       Add the ground masala and fry for a minute.

7.       Now add the boiled peas

8.       Garnish with coriander leaves.

Garnish with coriander leaves. Serve hot with pav or chapati.

Note: The measurements are approximate. I don’t measure them while cooking. Usually just go with my instincts.