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Tuesday, 7 February 2017

Goan style Tonak



INGREDIENTS:
1 cup gobi florets
1 potato cut into cubes
1 tomato chopped
1 onion finely sliced
Salt to taste
Chopped coriander leaves

FOR THE MASALA PASTE:
1 tsp oil
1 tblsp coriander seeds
6 pepper corns
Small piece of nutmeg
1 inch piece dalchini/ cinnamon
4 lavang/ cloves
1/2 cup grated coconut
6 red chillies
Goosberry size tamarind

FOR THE TEMPERING:
2 tsp oil
1 tsp mustard
1/2 tsp turmeric pdr

PROCEDURE:

  • Put the gobi florets in warm  water with little salt for 20 mins
  • Wash well and drain the water ,keep aside
  • In oil roast corander seeds,lavang,dalchini,nutmeg,pepper corns and red chillies till nice aroma comes
  • Add coconut and fry fpr 5 mins ,until light brown in colour
  • Once it is cooled,grind with tamarind adding little water
  • In a kadai heat oil ,add the mustard,once it starts crackling add onion slices and fry for a while
  • Add gobi florets,diced potato,turmeric pdr and little water and cook till gobi and potato are cooked but stiff
  • Add salt,chopped tomato,ground masala and cook further 5 mins and your tonak is ready to serve
  • Serve hot with roti or rice and enjoy!!!

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