Alsandyache Tondak

By on August 18, 2018
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Alsandyache Tondak


Black-eyed beans         1½ cups (300 grams)

Potato                         1 large

Oil                                 4 tablespoons

Cloves                         10

Black peppercorns         10

Cinnamon                 1 one-inch stick 

Coriander seeds         1 tablespoon

Dried red chillies         6

Garlic, chopped         8 cloves

Grated coconut              1 cup

Green chilli, slit         1 

Onion, finely chopped 1 large 

Tamarind pulp                 2 tablespoons 

Coconut milk                 1 cup

Salt to taste 


1)Soak the black-eyed beans overnight. Peel and cut the potato into small cubes. 

2)Heat two tablespoons of oil in a pan. Stir-fry the cloves, peppercorns, cinnamon and coriander seeds, red chillies and garlic until fragrant. Stir-fry the grated coconut until light brown. Grind the fried spices, garlic and coconut to a fine paste by adding a cup of water. 

3)Heat two tablespoons of oil in a pan. Add the green chilli and chopped onion and sauté until the onion turns golden brown. Add the black-eyed beans, potato and two cups of water and cook until tender. Add more water if necessary.

4)Add the ground paste, tamarind pulp and salt and bring the mixture to a boil. Stir in the coconut milk and cook until the gravy thickens.

5)Serve hot with sannas or any Indian bread.

Note: Since frying and powdering of the whole spices is a lengthy process, you can use one tablespoon of garam masala powder instead. The end result, however, will not be the same.

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