Aakurache Tonak (आकूराचे तोंडाक)
Aakur are the edible ferns available in Goa, in rainy season. Tonak is the spicy coconut based curry made from these aakur, peas / red lentils and and onion.
Measurement: 1 Cup = 180 ml
Serves: 3 to 4
Ingredients:
- Aakur – 20 to 25
- White / Green peas – 1/2 cup
- Onion – 1 big (chopped), 1medium (sliced)
- Scrapped coconut -1 cup
- Cloves – 3
- Cinnamon – 1/4″ piece
- Star anise (seeds removed) – 2 to 3 petals
- Fennel seeds – a pinch
- Green cardamom seeds – 3 to 4
- Peppercorns – 6 to 8
- Corriander seeds – 1 1/4 tsp
- Ginger – a thin slice
- Red chillies – 2 or as per your requirement
- Turmeric powder – 1/8 tsp
- Oil (preferably coconut) – 2 tbsp
- Tamarind – a marble sized ball
- Salt to taste
Procedure:
- Wash and soak peas for at least 5 hrs or overnight.
- Pressure cook peas and keep aside.
- Heat oil in a pan and fry spices numbering 5 to 10 till they give out aroma, then fry ginger, next red chillies and at last corriander seeds.
- Fry sliced onion in the same oil till golden brown.
- Add coconut and fry till coconut turns slightly brownish on medium flame.
- Grind all the fried ingredients with turmeric powder and tamarind to a fine paste by adding 1/2 a cup of water.
- Wash aakur and chop them, discard 1/4” of the lower end.
- In a thick bottomed pan cook aakur by adding sufficient water, when it comes to boil add chopped onion and a teaspoon of ground paste.
- When they are almost cooked, add peas and salt, cook for sometime. (When aakur gets cooked, colour will change)
- Add ground paste, water and salt if required.
- Simmer for 2-3 min.
- Serve with pav, bread, chapati etc.
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