
Loading...
Creamy, perfectly spiced Goan Tondak with soft Pav. A protein-packed comfort food you'll love!

A hearty and aromatic Goan curry made with red cowpeas and a freshly ground roasted coconut masala. This flavorful, tangy, and slightly sweet dish is a staple in Goan homes, perfect with steamed rice or pao.
Serving size: 1 cup

Pillowy soft, pull-apart dinner rolls straight from the streets of Mumbai. These fluffy, slightly sweet buns are the perfect vehicle for scooping up rich Pav Bhaji or holding a crispy Vada. A simple, satisfying bake for any occasion.





Perfectly spiced Mackerel Uddamethi with aromatic Goan coconut rice. A true taste of the coast!


Crispy fish cutlets with soft Goan poee and a tangy salad. A perfect, quick dinner!


Aromatic, protein-packed prawn pulao with a fresh salad. Soul-satisfying!


Melt-in-mouth Goan Pork Ribs with fluffy poee and potato salad – perfectly spiced, energy-giving comfort food!
Creamy, perfectly spiced Goan Tondak with soft Pav. A protein-packed comfort food you'll love!
This goan dish is perfect for dinner. With 577.44 calories and 13.48g of protein per serving, it's a nutritious choice for your meal plan.
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.
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.
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.
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.
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.
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.
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.
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.
Serving size: 2 pieces
Activate the yeast. In a small bowl, combine the warm milk, warm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.
Make the dough. In a large mixing bowl, whisk together the all-purpose flour and salt. Pour in the frothy yeast mixture and the 2 tbsp of melted butter. Mix with a spatula or your hands until a shaggy dough forms.
Knead the dough. Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, soft, and elastic. It should spring back when you press it lightly.
First proofing. Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place for 60-75 minutes, or until it has doubled in size.
Shape the pav. Gently punch down the risen dough to release the air. Divide the dough into 12 equal portions. Roll each portion into a smooth ball, tucking the edges underneath. Grease a 9x9 inch baking pan. Arrange the dough balls in the pan, placing them close enough to touch each other as they rise.
Second proofing. Cover the pan with a damp cloth and let the pav rise again for about 30 minutes, or until they are puffy and have almost doubled.
Bake the pav. Preheat your oven to 375°F (190°C). Gently brush the tops of the risen pav with the 2 tbsp of milk. Bake for 15-20 minutes, or until they are golden brown on top. If they brown too quickly, you can cover them loosely with aluminum foil for the last 5 minutes.
Finish and serve. As soon as the pav come out of the oven, brush them generously with the remaining 1 tbsp of melted butter. Let them cool in the pan for a few minutes before transferring to a wire rack. Serve warm.