Ukda Tandul, Alsande Tonak and Kele Phodi

Ingredients

• 1 cup Black-Eyed Peas (dry)
• 1 cup Fresh Coconut (grated)
• 2 medium Onion (finely chopped, divided)
• 1 medium Tomato (finely chopped)
• 1 medium Potato (peeled and cut into 1-inch cubes)
• 5 pcs Dried Red Chilies (stems removed, Goan or Kashmiri variety recommended)
• 1.5 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 0.5 tsp Black Peppercorns
• 4 pcs Cloves
• 1 inch Cinnamon Stick
• 0.5 tsp Turmeric Powder
• 1 tbsp Tamarind Paste
• 1 tsp Jaggery (grated, optional)
• 3 tbsp Vegetable Oil (divided)
• 1.25 tsp Salt (or to taste, divided)
• 4.5 cups Water (divided)
• 2 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Cook the Black-Eyed Peas

   • Wash and soak 1 cup of dry black-eyed peas in water for 6-8 hours or overnight. Drain the soaking water.
   • In a pressure cooker, combine the soaked peas, 3 cups of fresh water, and 0.5 tsp of salt.
   • Pressure cook on medium heat for 4-5 whistles, about 15-20 minutes, until the peas are tender but still hold their shape.
   • Let the pressure release naturally. Set aside, making sure to reserve both the cooked peas and their cooking liquid.
2. 2

   Roast the Masala

   • Heat 1 tbsp of oil in a pan over medium-low heat. Add the dried red chilies, coriander seeds, cumin seeds, black peppercorns, cloves, and cinnamon stick. Roast for 1-2 minutes until fragrant.
   • Add half of the chopped onions (from 1 onion) and sauté for 3-4 minutes until they soften and become translucent.
   • Add the grated coconut and continue to roast, stirring continuously for 8-10 minutes, until it turns a deep, reddish-brown color. Be careful not to burn it.
   • Turn off the heat and allow the mixture to cool down completely.
3. 3

Ingredients

• 2 large Raw Bananas (Must be firm and green)
• 0.5 cup Fine Rava (Also known as fine semolina)
• 2 tbsp Rice Flour (Adds extra crispiness)
• 1 tsp Red Chilli Powder (Adjust to your spice preference)
• 0.5 tsp Turmeric Powder
• 0.25 tsp Asafoetida (Also known as Hing)
• 1 tsp Salt (Adjust to taste)
• 0.25 cup Coconut Oil (For shallow frying, can use any neutral oil)

Instructions

1. 1

   Prepare the Bananas

   • Wash the raw bananas thoroughly. Trim the ends and peel the thick green skin using a peeler or a knife.
   • Slice the bananas into uniform rounds, about 1/4-inch thick. Avoid slicing them too thin as they might break, or too thick as they may not cook through.
   • Immediately place the slices in a bowl of water to prevent them from oxidizing and turning brown. Let them soak for 5 minutes.
2. 2

   Prepare the Coating

   • In a wide, shallow plate or tray, combine the fine rava, rice flour, red chilli powder, turmeric powder, asafoetida, and salt.
   • Mix all the dry ingredients thoroughly with your fingers or a spoon until you have a uniform spiced coating.
3. 3

   Coat the Banana Slices

   • Drain the banana slices completely from the water and pat them dry with a clean kitchen towel. This helps the coating adhere better.
   • Take one slice at a time and press it firmly into the rava mixture. Flip and coat the other side, ensuring it's evenly covered. Shake off any excess coating.
   • Arrange the coated slices on a separate plate.
4. 4

   Shallow Fry the Phodi

   • Heat the coconut oil in a wide, heavy-bottomed pan or a tawa over medium heat. The oil is ready when a pinch of the coating sizzles immediately.
   • Carefully place the coated banana slices in a single layer in the hot oil. Do not overcrowd the pan; fry in batches if necessary.
   • Fry for about 3-4 minutes on the first side, until the bottom is golden brown and crisp.
   • Gently flip the slices and fry for another 3-4 minutes on the other side until they are crisp and cooked through.
5. 5

   Drain and Serve

   • Once both sides are perfectly golden and crisp, remove the Kele Phodi from the pan.
   • Place them on a wire rack or a plate lined with paper towels to drain any excess oil.
   • Serve immediately while hot as a side dish with Goan fish curry rice or dal rice.