Goan Tondak Curry with Jowar Bhakri

Instructions

1. 1

   Prepare the Cowpeas: Rinse the red cowpeas thoroughly. Soak them in ample water for 6-8 hours or overnight. Drain the soaking water. In a pressure cooker, combine the soaked cowpeas, 2 cups of fresh water, and 0.5 tsp of salt. Pressure cook for 4-5 whistles on medium heat, or until the cowpeas are tender but still hold their shape. Set aside and do not discard the cooking water.

2. 2

   Roast the Masala Ingredients: Heat 1 tbsp of coconut oil in a heavy-bottomed pan over medium heat. Add coriander seeds, dried red chilies, black peppercorns, cloves, and the cinnamon stick. Roast for 1-2 minutes until the spices are fragrant. Add the sliced onion and sauté for 5-7 minutes until it turns golden brown. Finally, add the grated coconut and reduce the heat to low. Roast, stirring continuously, for 4-5 minutes until the coconut is golden brown and aromatic. Be careful not to burn it. Turn off the heat and allow the mixture to cool completely.

3. 3

   Grind the Masala: Once the roasted mixture has cooled, transfer it to a grinder or blender jar. Add the turmeric powder and tamarind paste. Grind to a very smooth, fine paste, adding a few tablespoons of water as needed to facilitate grinding.

4. 4

   Prepare the Curry Base (Tadka): Heat the remaining 2 tbsp of coconut oil in a deep pot or kadai over medium heat. Once the oil is hot, add the mustard seeds and let them splutter. Immediately add the curry leaves and sauté for a few seconds until crisp. Add the finely chopped onion and cook for 3-4 minutes until it becomes soft and translucent.

5. 5

   Cook the Masala: Add the ground coconut masala paste to the pot. Sauté on medium-low heat for 5-7 minutes, stirring frequently. Cook until the paste darkens in color and you see oil beginning to separate from the sides of the masala.

6. 6

   Combine and Simmer: Add the cooked cowpeas along with their cooking water to the pot. Pour in an additional 1-2 cups of water, depending on your desired gravy consistency. Stir everything together well. Bring the curry to a gentle boil.

7. 7

   Flavor and Finish: Once boiling, add the kokum petals, grated jaggery, and the remaining 1 tsp of salt. Stir to combine. Reduce the heat to low, cover the pot, and let the curry simmer for 10-12 minutes, allowing all the flavors to meld together beautifully. The gravy will thicken slightly during this time.

8. 8

   Garnish and Serve: Turn off the heat. Garnish with freshly chopped coriander leaves. Let the curry rest for 5-10 minutes before serving. Serve hot with steamed rice, Goan pao (bread), or chapatis.