During monsoon, Goan markets are flooded with local mushrooms called as ‘Alami‘. This is a seasonal speciality and makes the fav dish of goans 🙂 The Alamis have a different taste then the generally available button or other mushrooms. The taste is absolutely divine!
Hence, moment this Alamis start appearing, it’s quickly bought ( at a quite high price ofcourse!). The most commonly made as crispy rava fries and the alami tonnak.
This is also my favorite recipe of all !
I prepared this using the normal button mushrooms available here. For a twist I added some green peas as well. And the result ? Finger licking good! 🙂
Here’s my recipe:
10-12 button mushrooms (medium)
3/4 vaati green peas
1 large onion
4 tbl spn grated coconut
2-3 tea spn Oil
For the masala:
3 tbl spn Coriander seeds
2 red chillies
1/2 tea spn turmeric powder
5-6 pepper corns
2 cloves of garlic (small)
1/2 – 1 star anise
1 piece of cinnamon (medium)
1 tea spn of fennel seeds (Badishep)
Chop onions and tomatoes length wise.
Chop mushrooms into 5-6 pieces each.
Thaw the peas if using frozen ones. I generally get frozen green peas and keep them in hot water to make them thaw fast.
For the ground masala:
Heat a tea spn of oil in a pan and add in the masala ingredients. Fry for 3-4 mins on medium heat. A nice aroma will come. Stir in between. Remove on a plate. I add badishep as my mom adds it whenever onion is added in the masala. Adding star anise gives the dish a nice aroma.
Add little more oil and fry tomato and 1/4th of the onion. Fry till the onion is cooked. Remove on the masala plate.
Now put in the coconut and fry for a minute till it gets a light brown tinge. Frying coconut also gives a nice aroma. Make sure none of the ingredients are burnt.
Put the masala ingredients, onion-tomato and coconut in a blender. Add a little water and grind till a fine consistency is reached.
To make the tonaak:
Heat 2 tea spn oil in the pan, add the remaining onion and fry for a few mins. Now add in the peas and mushroom pieces. Fry for 2-3 mins. Add in the masala paste and 1 vaati water. (Do not add too much water, as it will make the dish watery.) Cover and cookl for 10 mins on medium flame.
Serve with white rice or chapatis or just bread 🙂
Generally in Goa, tonaak is eaten with Goan Paav 🙂
Alami tonaak with rice and fish fry!
Tip: I added some coriander stems while grinding the masala. Usually these stems are wasted as only the green leaves are used. Reduce the amount of coriander seeds used, if using coriander stems.
Links: Goan Fish Rava Fry
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