Goan Mushroom Tonak

Name: Goan Mushroom Tonak
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: goan
Ingredients: 400 g mushroom (cleaned and halved if large); 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, chopped); 0.75 cup coconut (fresh, grated); 2 tbsp oil; 6 pcs garlic (cloves); 1 inch ginger (roughly chopped); 4 pcs dried red chili; 1 tsp coriander seeds; 0.5 tsp cumin seeds; 5 pcs black peppercorns; 3 pcs cloves; 1 inch cinnamon (small piece); 1 pinch turmeric powder; 0.5 tsp salt; 1 tsp tamarind paste; 1.5 cup water; 2 tbsp cilantro (chopped)

RATING

4.3/5(28)

TASTE SCORE

8/10

Earthy mushrooms simmer in a gently spiced Goan coconut gravy with onions, tomato, and warming whole spices. It is rich without being heavy, and tastes especially good with pav, poi, or a simple bowl of rice.

PREP

15m

COOK

25m

SERVES

1 KATORI

209 cal

SERVINGS

METHOD · 7 STEPS

roast · ~4 min
Roast the coconut and whole spices.
1.Heat a small pan over medium heat.
2.Add grated coconut, garlic, ginger, dried red chili, coriander seeds, cumin seeds, black peppercorns, cloves, and cinnamon.
3.Roast, stirring often, until the coconut turns light golden and smells nutty, 3 to 4 minutes.
4.Take the pan off the heat and let the mixture cool slightly.
TIPKeep the heat moderate so the coconut browns evenly and does not turn bitter.
mix · ~2 min
Grind the masala.
Transfer the roasted mixture to a blender with 0.5 cup water and tamarind paste. Blend to a smooth, thick masala paste.
saute · ~10 min
Cook the onions and tomatoes.
1.Heat oil in a kadai or deep pan over medium heat.
2.Add chopped onion and cook until soft and lightly golden, 5 to 6 minutes.
3.Add chopped tomato and turmeric powder.
4.Cook until the tomato softens and turns pulpy, 3 to 4 minutes.
saute · ~5 min
Add the mushrooms and masala.
1.Add the mushrooms and stir for 2 minutes until they start to shrink.
2.Add the ground masala paste and salt.
3.Mix well and cook for 2 to 3 minutes so the masala coats the mushrooms.
TIPDo not cover at this stage; letting the mushrooms fry briefly keeps their flavor deeper.
simmer · ~10 min
Simmer the tonak.
Pour in the remaining 1 cup water and bring to a gentle simmer. Cover loosely and cook for 8 to 10 minutes, stirring once or twice, until the mushrooms are tender and the gravy is slightly thick.
garnish
Finish with cilantro.
Turn off the heat and stir in the chopped cilantro.
serve
Serve hot.
Serve Goan Mushroom Tonak hot with pav, poi, or steamed rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Roast the coconut only to light golden; deep brown coconut can make the tonak taste bitter.
2
If your mushrooms are very wet, wipe them instead of washing so the gravy stays full-flavored, not watery.
3
Blend the masala as smooth as possible for the signature velvety Goan-style gravy.
4
Let the mushrooms fry uncovered for a couple of minutes before adding water so they keep a deeper, meatier taste.
5
Adjust tamarind at the end if needed; the gravy should taste gently tangy, not sharply sour.
6
This tonak tastes even better after 20 to 30 minutes of rest, once the coconut-spice paste settles into the mushrooms.
7
Reheat on low heat with a splash of water, because coconut-based gravies thicken as they sit.