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    Home » Curries & Stir Fries

    Published: Sep 8, 2015 · Modified: Oct 1, 2020 by Usha Rao

    Alsande Tonak from Goa

    As I mentioned in my last post, I met some of my blogging friends when I was in India this past February. Archana’s gave us a packet of Tonak masala. She also prepared alsande tonak during our meet in Chennai and unfortunately I missed the cooking session as I had to get back to Hyderabad a day early to attend one of my niece’s wedding. Along with tonak masala she also gave us a printout of the recipe. Last month I followed her recipe and made alsande tonak. Since I already had the masala, preparation was a breeze.

    Black-eyed peas curry, Goan curry, Goan Food, Goan cuisine, Tonak, Alssande tonak, black eyed peas tonak, Blogging Marathon, Buffet on Table,

    Ok, ok, I have been talking a lot about tonak and some of you might not even know what I am taking about. In fact, even I was unaware of tonak until recently. Tonak is a popular Goan curry common in many Goan homes. It is served with pao, a crusty bun similar to pav.

    Black-eyed peas curry, Goan curry, Goan Food, Goan cuisine, Tonak, Alssande tonak, black eyed peas tonak, Blogging Marathon, Buffet on Table,

    It is prepared for breakfast, lunch and even for dinner. From what I have read online, it is a common preparation at weddings and celebrations. Tonak is prepared with alsande ~ black eyed peas or cowpeas and with mushrooms. I have also come across tonak recipes with other vegetables as well. I made with alsande. Since I usually have a pack of frozen black eyed peas in the freezer, I used those. If using dry black eyed peas, it needs to be soaked overnight and cooked until tender before making the curry.

    Black-eyed peas curry, Goan curry, Goan Food, Goan cuisine, Tonak, Alssande tonak, black eyed peas tonak, Blogging Marathon, Buffet on Table,

    Source: Archana

    Tonak Masala
    Ingredients

    • 10 Cloves
    • 1” Cinnamon
    • 3 tbsp. Coriander Seeds
    • 4-6 Black Pepper Corns
    • 12 - 13 Dry Chilies
    • ½ tsp. Fennel Seeds
    • Turmeric
    • Pinch of Nutmeg
    • 2 Anise Petals
    • Oil to fry the spices

    Preparation:

    • Roast all the spices in little bit of oil. When cool, grind to fine paste.

    Alsande Tonak
    Ingredients

    • ½ lb. or 1 ½ - 1 ¾ cup Black Eyed Peas (I used frozen black eyed peas)
    • 1 small Onion chopped or ½ cup chopped Onion
    • 1 small - medium sized Tomato, chopped or ½ cup chopped Tomato
    • ¼ tsp. Salt
    • 2 cups Water
    • 1 tbsp. Oil
    • 1 small Onion chopped
    • 2 - 3 Garlic Cloves
    • ¾ cup frozen Coconut (check note)
    • 1 tbsp. + ½ tsp. Tonak Masala
    • 1 - 1 ¼ tsp. Salt (adjust to taste)
    • 1 tsp. Chili Powder (adjust to taste)

    Preparation:

    • Cook black eyed peas with chopped onion, tomatoes and ¼ tsp. salt. This will take about 15-20 minutes.
    • While the black eyed peas are cooking, in a pan heat 1 ½ oil and roast together garlic & onion until onion is translucent.
    • Add coconut and continue roasting until coconut turns light brown.
    • Cool the mixture and grind to fine paste. Add some water if required.
    • Heat remaining oil in the pan and add the paste to pan. Roast the masala paste for few minutes, add turmeric and give it a good stir.
    • Add the paste, tonak masala, chili powder, salt to cooked black eyed peas and bring it to a boil.
    • If the gravy is too thick, add some water, cook until the spices blend in. Once the desired consistency is reached and the curry is cooked, turn off the heat.
    • Serve hot with pao. I served it with roti and I think it would go well even with rice.

    Note:

    • I used ¾ cup frozen shredded coconut and I think when thawed this would be about ½ cup.

    This day in 2008 - Frozen Berries with Warm White Chocolate
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    This day in 2014: Greece Spanakopita

    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

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    Reader Interactions

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    1. Mireille Roc (@ChefMireille) says

      October 04, 2015 at 9:24 pm

      I love black eyed peas - what a flavorful presentation

      Reply
    2. Suma Gandlur says

      September 28, 2015 at 12:18 pm

      Sounds like a flavorful bean gravy. Bookmarked & I bet we are going to love it.

      Reply
    3. themadscientistskitchen says

      September 23, 2015 at 9:55 am

      Usha must say your pics are droolicious . 😀 Glad you liked the tonak. Thanks for the mention.

      Reply
    4. Gayathri Kumar says

      September 20, 2015 at 4:56 am

      Tonak looks so yum. I remember the day when Archana made it for us. We missed you badly that day..

      Reply
    5. Pavani says

      September 18, 2015 at 5:48 pm

      Archana sent me the recipe for this dish, but I didn't get a chance to try it yet. Your clicks are tempting me to try this tonak real soon.

      Reply
    6. Srivalli says

      September 15, 2015 at 4:01 am

      Usha your presentation is stunning!..so classic..and needless to say the dish is awesome..

      Reply
    7. Sandhiya says

      September 14, 2015 at 12:32 pm

      Yet to try goan food.. Interesting and looks delicious

      Reply
    8. Harini says

      September 12, 2015 at 11:01 pm

      Stunning pictures Usha. Love the use of alasandalu.

      Reply
    9. Priya says

      September 12, 2015 at 3:08 am

      That bowl of black eyed peas looks fabulous, such a nutritious goan dish..Lucky to get tonak masala from Archana..

      Reply
    10. srividhya says

      September 09, 2015 at 5:41 pm

      I am yet to try goan food. Sounds interesting

      Reply
    11. Kalyani says

      September 09, 2015 at 7:23 am

      am yet to make it although I have archana's recipe .. this looks delish !

      Reply
    12. Sneha datar says

      September 09, 2015 at 3:36 am

      The gravy has a lovely colour and the tonak is tempting.

      Reply
    13. cookingwithsapana says

      September 08, 2015 at 2:08 pm

      Alsande tonak looks so flavorful.You have presented it so beautifully.

      Reply
    14. Padma says

      September 08, 2015 at 12:00 pm

      I still remember the flavors in that tonak which Archana made for us and yours looks just like that too good Usha...

      Reply
    15. Sowmya says

      September 08, 2015 at 2:00 am

      that is such an authentic one!!! love it so much...

      Reply
    16. Vaishali Sabnani says

      September 08, 2015 at 12:32 am

      I have enjoyed this Goan dish right in Goa, Archana made it for me when I visited her...you have presented the dish so well that it's tempting me to try it all over again, though I have made it for one of the earlier BMs .

      Reply

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