Saturday, October 19, 2013

Alsande Tonak

Alsande Tonak/ Bean Curry 

 1 cup alsande 
A small ball of tamarind 
A small piece of jaggery (optional)
 2 cups  Coconut
1 medium size Tomato
2 tbsp of chopped coriander leaves

Garam masala
6-7 Cloves
2″ piece Cinnamon
2″ piece Nutmeg
7-8 Pepper
1 tsp Shahjeera(caraway seeds)
1 tsp Dagad Phool
2-3 Japatri(mace)
 5-6 Red chilies 
1 tsp Khus khus(Poppy seeds) 
1 tsp  Fennel seeds(badishepi)  
1 onion 
2 cloves garlic 
1 green chilli  
 ½ tsp turmeric
For Tempering:
 Mustard Seeds 
 Curry leaves
  1. Soak the alsande after washing them in sufficient water overnight.
  2.  In the morning add a little salt and pressure cook for 3 whistles. Let the pressure come down by itself. 
  3. Heat oil and fry the garam masala spices on a low flame in it taking care not to burn them. Take it out of pan and add 3/4 cup onion and fry till they turn brownish. Roast the coconut(without adding oil) till it turns slightly brownish Grind fried onion, coconut  with spices  to a smooth paste and keep aside.
  4. Add the paste to cooked arsane, cook for a minute. Add tomatoes chopped into big pieces and chopped corriander leaves. When the mixture starts boiling, add jaggery, salt.
  5. Warm 2 tsp oil add mustard seeds when they splutter add pinch of hing and curry leaves. Add it to curry. 
  6. You can serve this with bread, roti, rice, bhakari, roti.

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