So I decided to go with Khamiri Roti, and all were happy that I was going to use wheat flour. I had pinged Archana to ask which other beans I could use instead of the bean she had suggested Vaishali. She said Black Eyed Peas/ Alasanda would be a great option. Since it's a bean I love, I was so happy making it.
Alsande Tonak | Black Eyed Peas Goan Special Curry
For the Gravy
- 250 gms Black Eyed Peas / Alasanda
- 2 Onions finely chopped
- A Pinch Turmeric Powder
- Salt to Taste
- 2 - 3 tsp Cooking Oil
- A few springs of Coriander Leaves
For the ground masala
- 1 1/2 cups Coconut freshly grated
- 1 Onion chopped
- 6 - 7 cloves Garlic
- A small ball of Tamarind
- 2 - 3 tsp Goan Spice Masala
Goan Spice Masala
- 1 tsp Coriander Seeds
- 1/4 tsp Cumin Seeds / Jeera
- 1/4 tsp Fennel Seeds
- 1/2 tsp Poppy Seeds
- 3-4 Dry Red Chilies
- 1" Cinnamon
- 4 nos Cloves
- 1/2 tsp Whole Black Pepper
- 1 Star Anise
- A Pinch Nutmeg Powder
How to make the Goan Tondak
- Wash and soak the black eyed peas overnight. Change water a couple of times, and pressure cook till soft. Keep it aside. Don't drain the water, you can use it for cooking.
- Heat a kadai with cooking oil, fry the red chilies, keep aside. Fry the other ingredients for the masala individually and add oil if necessary. Keep aside.
- In the same pan fry the coconut, onions, and garlic, on low flame till the coconut is reddish brown in color, use cooking oil if needed. Cool.
- Grind to a fine paste all the fried spices, coconut onion mixture, along with the tamarind. Keep it aside.
- Heat a nonstick pan with cooking oil, fry finely chopped onions till soft, add the boiled beans without water. Combine and cook well.
- Next, add the ground masala paste, turmeric powder, and salt. Saute everything well until the beans get coated well. Then, add the reserved water and bring it to boil.
- When the gravy thickens as required, add chopped coriander leaves and simmer for 5 mins.
- Serve hot with Rotis.