Alsande Almyache Tonak (Cow Peas & Mushroom Curry)

Ingredients:

1. Alsande (cow peas) – 1 cup
2. Button Mushrooms (chopped/quartered) – 10
3. Onion (sliced) – 1 small, (chopped) – 1 large
4. Scrapped coconut – 6 tbsp
5. Corriander seeds – 3/4 tsp
6. Peppercorns – 6-8
7. Red chillies – 2-3
8. Cloves – 3-4
9. Cinnamon – 1/4″ piece
10. Star anise – 3 petals
11. Fennel seeds – a pinch
12. Cardamom seeds – 5-8
13. Mace – a tiny petal
14. Ginger – a small slice
15. Garlic – 3 cloves
16. Turmeric powder – 1/8 tsp
17. Tamarind – a small ball
18. Coconut oil/Refined oil – 1.5 tbsp
19. Corriander leaves (chopped) – for garnishing
20. Salt to taste

Procedure:

• Soak alsande at least for 5 hours.
• Pressure cook alsande till 2-3 whistles.
• In a pan, cook mushrooms and onion by adding little water.
• When mushrooms are half cooked, add alsande and cook further.
• Sprinkle little salt.
• In the meanwhile, heat oil in a wok and fry spices numbering 5 to 15 till spices give out aroma.
• In the same wok fry onion till golden brown.
• Add coconut and stir fry till it turns slightly brown.
• Grind all the spices with onion, coconut, turmeric and tamarind by adding little water.
• Add the paste to cooking mixture.
• Stir well.
• Add salt to taste and stir well.
• Add water as per your requirement.
• Simmer for 2-4 mins.
• Garnish with corriander leaves.
• Serve with any type of bread or rice.