Alsande Tondak

1. 1

   Cook the Black-Eyed Peas

   • Wash the black-eyed peas and soak them in plenty of water for 6-8 hours or overnight.
   • Drain the soaking water. In a pressure cooker, combine the soaked peas, 2 cups of fresh water, and 0.5 tsp of salt.
   • Pressure cook on medium heat for 3-4 whistles, or until the peas are tender but still hold their shape. Set aside, reserving the cooking water.
2. 2

   Roast the Masala Ingredients

   • Heat 1 tsp of oil in a pan over medium-low heat. Add coriander seeds, dried red chilies, black peppercorns, cloves, and the cinnamon stick. Roast for 1-2 minutes until fragrant.
   • Add the sliced onion and sauté for 4-5 minutes until it softens.
   • Add the grated coconut and roast on low heat, stirring continuously for 8-10 minutes, until it turns a deep, uniform golden brown. This step is crucial for the flavor.
   • Turn off the heat, stir in the turmeric powder, and let the mixture cool completely.
3. 3

   Grind the Masala Paste

   • Transfer the cooled roasted mixture to a high-speed blender or grinder jar.
   • Add the tamarind paste and about 1/4 to 1/2 cup of water.
   • Grind to a very smooth, fine paste. Add a little more water if needed to facilitate grinding.
4. 4

   Prepare the Curry Base (Tadka)

   • Heat the remaining oil in a deep pot or kadai over medium heat.
   • Add the mustard seeds and allow them to splutter completely.
   • Add the curry leaves and slit green chilies, and sauté for 30 seconds.
   • Add the finely chopped onion and cook for 5-6 minutes until it turns soft and golden.
5. 5

   Simmer the Curry

   • Add the ground masala paste to the pot. Sauté for 5-7 minutes, stirring often, until the paste thickens and you see oil separating at the edges.
   • Add the cooked black-eyed peas along with their reserved cooking water. Mix well.
   • Stir in the remaining 1 tsp of salt and the jaggery. Add up to 1 cup of warm water to achieve your desired gravy consistency.
   • Bring the curry to a boil, then reduce the heat to low, cover the pot, and let it simmer for 10-12 minutes to allow the flavors to meld.
6. 6

   Garnish and Serve

   • Turn off the heat and garnish with freshly chopped coriander leaves.
   • Let the curry rest for 10 minutes before serving. Serve hot with steamed rice or Goan pav.

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