### TranslatedIngredients: 1 cup Black Eyed Beans (Lobia),2 Potatoes (Aloo) - peeled and cut into medium pieces,1/2 cup Tamarind Water,1 teaspoon Turmeric powder (Haldi),Salt - to taste,2 Onion - sliced,1/4 cup Fresh coconut - grated,2 Green Chilli - slit,4 cloves Garlic,1 tablespoon Coriander (Dhania) Seeds,2 Cardamom (Elaichi) Pods/Seeds,2 inch Cinnamon Stick (Dalchini),3 Dry Red Chillies,2 teaspoon Whole Black Peppercorns,5 Cloves (Laung),1 teaspoon Cumin seeds (Jeera) ### PrepTimeInMins: 70 ### CookTimeInMins: 35 ### TotalTimeInMins: 105 ### Servings: 4 ### Cuisine: Goan Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Goan Style Tonak  Alsanyache Recipe  soak the black eyed peas in water for at least 2 hours.Heat a sautéing pan with oil, add coriander seeds, dry red chillies, cinnamon, cardamom, peppercorns, cloves and cumin seeds. Fry until the aroma is released for about 10 seconds.Add the chopped onions, garlic, green chilies and sauté until the onion turn translucent. Add freshly grated coconut and sauté until the mixture turns golden brown.Switch off the heat, allow the mixture to rest. Add the sautéed mixture in a mixer with water to a smooth paste.Heat a pressure cooker, add the ground paste, soaked legumes, turmeric powder, and salt and mix well.Add about 1/2 cup water and pressure cook the curry for about 3 whistle. Allow the pressure to release naturally and serve.Serve the Goan Style Tonak Alsanyache Recipe along with hot Pavs or Phulka along with a goan fish fry to enjoy your Sunday meal.
