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Team AckoDec 16, 2025
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Alsande Tonak is a Goan gravy. The black eyed peas make the gravy tastier and are rich in proteins and fiber.

Contents
For the gravy:
1 cup black eyed peas, 1 onion finely chopped, ¼ tsp. turmeric, salt to taste, 3 tsp. oil, 2 tbsp.of chopped coriander
For the ground masala:
1½ cups freshly grated coconut, 1 chopped tomato, 1 chopped Onion, 6-7 Garlic cloves, 2-3 tsp. Tonak Masala.
For Tonak Masala:
1 tsp. coriander seeds, ¼ tsp. cumin seeds/jeera, ¼ fennel seeds, 3 dry red chillies, ½ tsp. poppy seeds, 1” cinnamon, 4 cloves, ½ whole black pepper, 1 star anise, a pinch of nutmeg powder.
1. Wash and soak the black eyed peas overnight.
2. Pressure cook the peas till softwith a pinch of turmeric and salt.
3. Don’t drain the water, you can use it for cooking.
4. Heat a pan with oil, fry dry red chillies and keep aside. In the same pan fry the other ingredients for the Tonak Masala individually.
5. In the same pan add little oil and fry onions, garlic and coconut on low flame till the coconut is reddish brown in colour, add tomatoes and sauté till the tomatoes are mashy. Let them all cool
6. Grind all the fried spices and the coconut, onion, tomatoes and garlic miture to a fine paste.
7. Heat oil in the pan and fry finely chopped onions till transparent add the boiled peas without water, sauté and cook for few minutes.
8. Add the ground masala paste, salt and sauté and cook until the peas are coated well with the gravy.
9. You can add the peas cooked water for the gravy consistency and bring to boil. Simmer and cook for 5 minutes. Garnish with coriander leaves.
Prepare and savour it with hot rotis/ pavs or phulkas.

Disclaimer: This content is for informational purposes only, based on industry experience and secondary sources. It is not a substitute for professional advice. Please consult a qualified expert for health or insurance-related decisions. Content is subject to change, refer to current policy wordings for specific ACKO details.
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