Aluche Tonak (Colocasia Masala Curry)

Aluche Tonak dish is very famous in Maharashtra and is known as Aluch Fadfade. The version/recipe presented herein is of the Goan version which is called as” Aluche tonak”. ‘Tonak’ is the general name given to gravy dish made using coconut.

Aluche Tonak (Colocasia Masala Curry)

Aluche Tonak (Colocasia Masala Curry)

Recipe by Ushakal GroupCourse: Main Course, Veg Starters, VegCuisine: IndianDifficulty: Medium


Prep time


Cooking time




  • Around 7-8 medium sized colocasia/alu leaves and leaf stem (cleaned and chopped)

  • Grated coconut (1 cup)

  • Garam masala (1 tsp)

  • Chili powder (1/2 tsp)

  • Tamarind pulp (1 tablespoon)

  • Salt (as per taste)

  • Jaggery (1 tsp)

  • Oil (around 1tablespoon)

  • Mustard seeds (1/tsp)

  • Asafetida (1/4th tsp)

  • Water (as per need)

  • White peas (½ cup soaked in water overnight)

  • Vadiyo (5-6) *

  • * (Vadiyo is a sun-dried chunk of ash gourd, black gram, and other spices. These are very typical to the goan cuisine.)


  • In a large bowl, take water cut the stems off the leaves, and put the leaves & stem in the water. Allow them to stand in water for at least 5 – 10 minutes.
  • Then using a small knife, start peeling the skin of the stems. It comes off very easily.
  • Drain and rinse the leaves in fresh water. Shake the extra water off the leaves. Roughly chop the leaves and the stems.
  • In a pressure cooker place the chopped leaves, cut stems, and soaked vatana and around 1 cup of water. Cook till 2-3 whistles. Allow cooker to cool.
  • Meanwhile, prepare the gravy by grinding tamarind pulp, grated coconut, garam masala and chili powder and little water.
  • Now mix the coconut gravy with the cooked vatana and leaves. Add salt and jaggery and mix again. Add little water if necessary, to adjust the consistency.
  • Heat oil in a pan, add hing, mustard seeds and vadiyo, allowing them to crackle. Add this to the gravy containing cooked leaves, stem and vatana; stir well and allow it to cook for another 2-3 minutes.
  • Serve with roti/chapati or rice.


  • Instead of tamarind you can also use ‘Amade’/’Ambado’, ‘Bimbla’, ‘Karmala’. These fruits have a tangy sour flavor and nice aroma. If you are using this, add any one of 3 – 4 of them while cooking the chopped colocasia leaves.

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