Tonak/ Goan Cuisine / Green Peas curry goan style

Goa is my favorite destination...well I said what everyone says pretty much in India and elsewhere. I find the cuisine very similar to my native which borders the union territory however has its own distinctive taste.

I spoke about my experience in Goa which was pretty unusual considering for most it is the capital Panjim which defines the territory while I spent mine in one of the villages. The mornings always (always!) were tonak pav. I can tell you that each morning I looked forward to the elaborate breakfast served by all the ladies in the home almost like it was a ritual woven in their dna.
The taste of that tonak pav is ofcourse no where closer to what I make and I think it is primarily due to the ingredients going in it.

Last time when I did goan cuisine for the BM themes, I presented a few dishes like Xacuti and carrot pickle but missed making this tonak pav for the blog. This time I did not want to miss the opportunity. 






Ingredients
1 cup dried green or white peas (soaked overnight)
1 tbsp grated fresh coconut 
1 tbsp grated dry coconut (optional or replace with fresh)
1 onion finely sliced
2 tspn coriander cumin powder
1 tspn black pepper whole
1 tspn aniseeds/ suanf
1 tspn poppy seeds
2 to 3 cloves
1 inch cinnamon
1 pinch of nutmeg
2 tspn red chilli powder(use less if you prefer)
1 inch stick of cinnamon
1 tspn mustard seeds
1 tbsp tamarind pulp
1 tspn turmeric powder
salt to tase
Oil to cook
Method
1) Wash the soaked peas with clean water. Pressure cook them for 2 whistles with some salt
2) Dry roast the coconut and all dry masala individually.
3) Shallow fry the onions with some oil
4) Grind this masala and onions to a fine paste
5) In a pan, heat some oil, add mustard seeds, and the masala paste
6) Next add the peas and red chilli powder, turmeric powder and mix well
7) Add the tamarind pulp and stir again
8) Add salt to taste
9) Add some water if required and let it simmer

Please note that I add a hint of kashmiri red chilli to bring some color which is other wise not the color of authentic tonak to make it more appealing, but the taste is simply amazing. Always eat it with fresh buns/ pav





20 comments:

Pavani N said...

That is such a flavorful dish. Tonak looks yummy.

Priya Suresh said...

Just need some bread to enjoy this beautiful tonak..so tempting.

Sapana Behl said...

Such a delicious curry , just need some pav to finish that bowl...

Nivedhanams Sowmya said...

can I get that bowl???? so tempting!!

Usha said...

Tonak is such a flavorful dish.

Varadas Kitchen said...

The tonak looks delicious. The color and gravy look yummy.

Varadas Kitchen said...

Sometimes it is hard to replicate the taste of hometown foods. Your tonak is very colorful and delicious.

Manjula Bharath said...

wow tonak looks yumm and so tempting dear :) very flavorful and yummy dish :)

Jayanthi Padmanabhan said...

ok pradnya.. you've convinced me I've got to try making the tonak pav now

Gayathri Kumar said...

Looks very delicious Pradnya...

vaishali sabnani said...

Wondering where my comment disappeared...any way..the Tonak is a lovely curry..we loved it..and the master chef Archana taught me.the use of peas is interesting.

Harini-Jaya R said...

Very flavorful!!

Chef Mireille said...

all the ingredients in this tonak sound amazing

Srivalli said...

I enjoyed tonak when I had made..so can imagine how tempting your bowl must have been..

Archana Potdar said...

Wow Pradnya this is amazingly delicious. Love the tonak just need pav or unno to go with it. Looks amazingly delicious.

Nalini's Kitchen said...

Such a yummy and flavorful dish...

Sandhya Ramakrishnan said...

A very flavorful dish!

Sreevalli E said...

Yummy & flavorful dish.

Padmajha PJ said...

I wanted to make this when we did regional Goa BM theme but missed it. You have now convinced me to try it...

Star hotels in calicut said...

wow..really nice
looking good
I will try it in my kitchen..!I loved it

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