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Alsande Tonak | Black Eyed Peas Goan Special Curry

Course Main Dish – Gravies
Cuisine Goa
Author Srivalli


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
  • Coriander Leaves

For the Ground Masala

  • 1 & 1/2 cups Coconut freshly grated
  • 1 Onion chopped
  • 6 - 7 cloves Garlic
  • Tamarind (small ball)
  • 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 Chillies
  • 1" Cinnamon
  • 4 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 cooking 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.
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