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.

Tip:

• You may use tomato or tomato puree in the preparation.
• You may add other spices too, as per your choice.