Alsanyache tonak ani pau

Alsanyache tonak ani pau ( kidney beans masala with goan bread):
Alsane are called out in local goan language for kidney beans. We goans prepare a masala out of these kidney beans and it is loved by goans to relish the same with goan bread called as pau for our breakfast.

Ingredients:
1 cup alsane soaked overnight
1 potatoes chopped into big pieces
1 cup scraped coconut
2 medium sized onions
2-3 garlic pods
Dry Masala spices- cloves 2-3, cinnamon stick-1, star anise-1 petal, masala elaichi-small piece, coriander seeds-2 tsp, peppercorns-1 tsp, red chillies-2-3.
Sugar-1 tsp
Salt as per taste.
Haldi powder-1 tsp
Red chilli powder-1 tsp
Tamarind paste-1 tsp
Oil-1 tsp.

Method:
In 1 tsp oil,  roast all dry masala spices, then roast garlic pods and 1 onion long slitted till brown slightly. Then remove and cool. Now roast scraped coconut till nice aroma. Add haldi and red chilli powders. Cool and grind this everything together in mixer along with tamarind paste.

Meanwhile in cooker add overnight soaked alsane, 1 onion chopped finely and chopped potatoes and cook for 3-4 whistles.

In last step mix the cooker ingredients and mixer ground paste along with salt, sugar and water if required to adjust the consistency. Give and boil and done.

You can serve this tonak with pau for breakfast or serve with rice. But most of the time loved as most popular goan breakfast.

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