Goan Mushroom Tonak with Ladi Pav

Instructions

1. 1

   Roast Masala Ingredients

   • In a dry pan over medium heat, add the grated coconut. Roast, stirring frequently, for 4-5 minutes until it turns a uniform golden brown. Transfer to a plate and set aside.
   • In the same pan, heat 1 teaspoon of oil. Add the sliced onion and sauté for 3-4 minutes until it softens and starts to brown at the edges.
   • Add the Kashmiri red chilies, spicy red chilies, coriander seeds, cumin seeds, black peppercorns, cloves, and cinnamon stick. Roast for another 2-3 minutes, stirring constantly, until the spices release a strong, pleasant aroma.
   • Remove the pan from the heat and let the entire mixture cool down to room temperature.
2. 2

   Grind the Masala Paste

   • Transfer the cooled roasted coconut and the onion-spice mixture to a high-speed blender or grinder jar.
   • Add the garlic cloves, turmeric powder, and tamarind paste.
   • Add about 1/4 cup of water and grind to a very smooth, thick paste. Scrape down the sides and add another tablespoon or two of water only if necessary to achieve a fine consistency.
3. 3

   Prepare the Curry Base

   • Heat the remaining vegetable oil in a heavy-bottomed pot or kadai over medium heat.
   • Add the finely chopped onion and sauté for 5-7 minutes, until it becomes soft, translucent, and light golden brown.
   • Add the ground masala paste to the pot. Cook for 6-8 minutes, stirring frequently, until the paste darkens in color, becomes highly fragrant, and you see oil beginning to separate from the sides of the masala.
4. 4

   Simmer and Finish the Tonak

   • Add the halved mushrooms and slit green chilies to the cooked masala. Stir gently to coat the mushrooms completely and cook for 2-3 minutes.
   • Pour in 1.5 cups of hot water and add salt to taste. Stir everything together well.
   • Bring the curry to a gentle boil. Then, reduce the heat to low, cover the pot, and let it simmer for 10-12 minutes. This allows the mushrooms to cook through and the flavors to meld.
   • Check the consistency. If it's too thick, add a splash of hot water. If too thin, simmer uncovered for a few more minutes.
   • Garnish with freshly chopped coriander leaves and serve hot.