This is a traditional Goan dish especially made during a rainy season. This vegetable is called ‘Aakur’ because it sprouts only during a rainy season.
Aakur is a delicacy of Goa which is abundantly available during a rainy season. This vegetable is also known as Swamp fern or Mangrove fern. This vegetable can be made with prawns or without prawns.
Course: Main Course, VegCuisine: IndianDifficulty: Medium
Aakurache tonak – Popular Method II
4 bunches of aakur
1 bowl masoor washed and soaked
1 onion finely chopped
1 bowl grated coconut
1 tbsp Coriander
4-5 red chillies
¼ tspn poppy seeds
1/2 tspn haldi powder
1 &1/2 tbspn garm masala
Salt to taste
- Add cut Aakur, soaked masoor, cut onions and water to a pressure cooker and cook it for 3 whistles.
- In a sperate pan add 3 tbsp oil. Once the oil is hot, add the remaining ingredients mentioned under ingredients.
- Roast all the ingredients and set it aside. Once cooled grind it to a thick smooth paste with little water.
- Transfer the paste to a slightly bigger vessel, add little water, mix and cook the mixture for about 2 – 3 minutes.
- Once the masala is cooked, add the pressure-cooked ingredients to this boiling masala.
- Mix well and add salt to taste and chopped coriander leaves. Mix and continue heating this for another 2 – 3 minutes.
- Serve Aakur tondak with bread and or steaming rice.
- If you want to use Prawns, add deshelled small prawns to Aakur tonak when pressure cooked Aakur mixture is added to masala paste.