Goan Style Alsanyache Tonak l Red Eyed Peas Curry l अल्सांडे रोस l ‪@GoanSpiceHouse‬

Goan Style Alsanyache Tonak l Red Eyed Peas Curry l अल्सांडे रोस l @GoanSpiceHouse #ros #bhaji #goanrecipe #vegrecipe #goanspicehouse #goancuisine #alsandeross #redcowpeas #kidneybeans #cooking #recipe INGREDIENTS: Alsande – 1 ½ cup (soaked and boiled) Tender cashew / bibe – 50 peaces For coconut paste: Oil – 2 to 3 tbsp Garlic cloves – 5 Ginger – ½ inch Onion – 2 medium sizes Tomato – 1 medium sizes Green chilli – 1 Curry leaves Fresh coriander leaves Grated coconut – ½ coconut Turmeric powder – 1 Goan garam masala – 2 tbsp Final Alsande Tonak: Oil – 2 to 3 tbsp oil Mustard seeds – ½ tsp Hing – ¼ tsp Finely chopped ginger garlic – 2 tbsp Curry leaves Fresh chopped coriander leaves Chopped onion – 2 medium sizes Chopped tomato – 1 medium size Ground paste Tender cashewnuts Boiled alsande Salt to taste Water as per requirements METHOD/PREPARATION: Step 1: Soak alsande overnight and pressure cook till 2 whistles or until alsande cooks properly. Step 2: Tender cashew nuts boiled process, refer to the recipes mentioned below. Step 3: coconut curry paste In a pan or kadai, add oil. Once the oil heats. Add garlic and ginger. Saute till its raw smell goes away. Add onion, and saute till onion changes into light golden. Add tomato, and saute till it becomes soft. Add grated coconut, green chili, fresh coriander leaves, and curry leaves. Saute till grated coconut changes into light golden. Switch off the gas. And allow it to cool down completely. After completely cools down transfer into a grinder jar, add turmeric powder, goan garam masala, and water as per requirement. Grind to a semi-fine paste. Step 4: In a same kadai/ pan. Add oil. Once the oil heats. Add mustard seeds, hing, and finely chopped ginger garlic. Saute till the raw smell of ginger and garlic goes away. Curry leaves and fresh coriander leaves. Saute for sometime. Add chopped onion and saute till translucent. Add chopped tomato and saute till it becomes soft. Add ground coconut paste, and water to adjust consistency. mix well and cook for 15 minutes on low to medium flame. after 10 minutes. keep stirring in between. add boiled bibe or tender cashew nuts and boiled alsande. Mix well. add salt to taste. Cook for 5 minutes on low flame. finely add fresh chopped coriander leaves. Mix well. switch off the gas. Serve goan-style alsande tonak or ross with pav,polle, or steamed rice. Traditional Olya Kajuchi Tonak l ओल्या काजूची भाजी l Kaju Masala l @GoanSpiceHouse    • Traditional Olya Kajuchi Tonak l ओल्य...   Goan Garam Masala Recipe I 500GM Garam Masala I घरगुती गरम मसाला I @GoanSpiceHouse    • Goan Garam Masala Recipe I 500GM Gara...   Iyengar Style Rava cake l Eggless Semolina Cake l सूजी केक l Rava Cake Recipe l @GoanSpiceHouse    • Iyengar Style Rava cake l Eggless Sem...   Chana Masala Recipe l Black Chickpeas Curry l काला चना मसाला l @GoanSpiceHouse    • Chana Masala Recipe l Black Chickpeas...   Thank You for watching🙏 Stay blessed 😇 keep supporting ❤️ Goan style alsande recipe Alsande Tonak Alsande Ross Goan Ross Goan patal bhaji recipe