Vegetable Tonak with Steamed Basmati Rice

Instructions

1. 1

   Roast the Masala Ingredients

   • Heat 1 tbsp of coconut oil in a heavy-bottomed pan over medium heat.
   • Add coriander seeds, cumin seeds, peppercorns, cloves, cinnamon, and dried red chilies. Roast for 1-2 minutes until they become aromatic.
   • Add the roughly sliced onion, garlic, and ginger. Sauté for 5-7 minutes until the onion softens and turns light golden.
   • Add the grated coconut. Reduce the heat to low-medium and roast for 8-10 minutes, stirring continuously, until the coconut is a deep, fragrant golden brown. This step is crucial for the curry's color and flavor.
   • Turn off the heat, stir in the turmeric powder, and let the mixture cool down completely.
2. 2

   Grind the Masala Paste

   • Transfer the cooled roasted ingredients to a high-speed blender.
   • Add the tamarind paste and about 1/2 cup of water.
   • Grind to a very smooth, fine paste. Add a little more water, a tablespoon at a time, if needed to facilitate grinding. The paste should be thick.
3. 3

   Prepare the Curry Base

   • Heat the remaining 2 tbsp of coconut oil in a large pot or kadai over medium heat.
   • Add the mustard seeds and allow them to splutter completely.
   • Add the curry leaves and sauté for 30 seconds until fragrant.
   • Add the finely chopped onion and cook for 3-4 minutes until it becomes soft and translucent.
4. 4

   Cook the Vegetables and Masala

   • Add the cubed potatoes and carrots to the pot. Sauté for 2-3 minutes.
   • Add the remaining vegetables (green beans, cauliflower, peas) and salt. Mix well and cook for another 2 minutes.
   • Add the ground masala paste. Stir continuously and cook for 5-7 minutes, until the paste darkens slightly and you see oil separating from the sides.
   • Pour in 2 cups of hot water, mix thoroughly to combine, and scrape any bits from the bottom of the pot.
5. 5

   Simmer and Finish the Curry

   • Bring the curry to a gentle boil, then reduce the heat to low.
   • Cover the pot and let it simmer for 15-20 minutes, or until the vegetables, especially the potatoes, are tender.
   • Stir in the Goan garam masala and cook for one more minute.
   • Check for seasoning and add more salt if necessary. Let the curry rest for 10 minutes before serving.
   • Garnish with freshly chopped coriander leaves and serve hot with steamed rice or Goan pav.