Ingredients
1 cup gobi florets
1 potato cut into cubes
1 tomato chopped
1 onion finely sliced
Salt to taste
Chopped coriander leaves
For the masala paste:
1 tsp oil
1 tblsp coriander seeds
6 peppercorns
Small piece of nutmeg
1-inch piece dalchini/ cinnamon
4 lavang/ cloves
1/2 cup grated coconut
6 red chillies
Goosberry size tamarind
For the tempering:
2 tsp oil
1 tsp mustard
1/2 tsp turmeric powder
Procedure
Put the gobi florets in warm water with a little salt for 20 mins
Wash well and drain the water, keep aside
In oil roast coriander seeds,lavang,dalchini, nutmeg, peppercorns and red chillies till a nice aroma comes
Add coconut and fry for 5 mins, until light brown in colour
Once it is cooled, grind with tamarind adding little water
In a Kadai heat oil, add the mustard, once it starts crackling add onion slices and fries for a while
Add gobi florets, diced potato, turmeric pdr and little water and cook till gobi and potato are cooked but stiff
Add salt, chopped tomato, ground masala and cook further 5 mins and your tonak is ready to serve
Serve hot with roti or rice and enjoy.
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