Aakur Tonak is Goan monsoon vegetable and this dish is invariably prepared by all Hindus during monsoon season.
Aakur TonakCourse: Main Course, Veg Starters, VegCuisine: IndianDifficulty: Medium
2 bundles of aakur / Mangrove fern / Tender fiddleheads
25 -28 medium size prawns cleaned
1 large onion chopped
Small ball of tamarind soaked in warm water
Pinch of nutmeg
2 tablespoon oil
Salt to taste
To roasting & grinding coarsely:
1 freshly grated coconut
2-3 Kashmiri chilies
½ teaspoon turmeric
1 ¼ tablespoon coriander seeds
8 cloves of Indian garlic
½ petal of mace
4 petals of de-seeded star anise
2 green cardamoms
1-inch cinnamon stick
1 black cardamom
¼ teaspoon cumin
¾ inch ginger
1 medium onion chopped
- Pre-Preparation 1:
- Roast the masala in little oil and let it cool (first the chilies then coriander seed followed by the rest)
- Do not let the masala burn.
- Roast the coconut and onion in a pan till the coconut turns brownish.
- Add the turmeric powder and nutmeg on the coconut and give it a stir and let it cool.
- Grind the masala coarsely.
- Pre-Preparation 2:
- Wash the vegetable and cut one inch from the bottom and discard.
- Cut the vegetable fine.
- In a pot add the cut aakur with little water and boil for 12-15 minutes.
- Apply salt to the prawns and set aside.
- Note: (The number of chilies used and the browning of the onion will determine the color of the gravy.)
- Take a kadi / pot and add the onions and sauté till it becomes translucent.
- Now add the masala and cook for a while.
- Add one cup water into the mixer and remove the masala that is left in the mixer and add to the pan.
- Once it starts to boil add the prawns.
- Now add the boiled aakur along with the water.
- Give it a stir and add 75-80 ml tamarind water and half cup of water.
- Cover and cook till the Ankur is well cooked.
- Check salt to taste.
- Adjust the consistency of the gravy as desired by adding required quantity of water
- Your Goan Aakur Tonak is ready to serve.