Almyaache Tondak

Monsoon in Goa brings with it seasonal wild berries, mangoes, cashews, seasonal vegetables, etc. However, the one produce that the locals wait eagerly for (after mangoes, of course!) are the local mushrooms. These mushrooms have a unique texture and grow in the wild. They are a rare find and tend to be very expensive. However, that doesn’t stop Goans from getting their hands on this much loved local delicacy. Don’t be surprised if a Goan takes you on a weekend trip the Goa Karnataka or Goa Maharashtra border where these mushrooms are plentiful. Locals sit by the roadside on these highways selling these mud covered beauties wrapped in leaves.

The best way to eat these mushrooms is to make “tonak” or a coconut based gravy. After multiple washes to remove all the dirt (Yes! We go through all that pain) these mushrooms get a make over. Some simple spices, coconut, onion, and voila you have finger licking goodness! This curry is enjoyed best with the local pao (bread), my favorite being kadak pao!

What you will need:

Ingredients	Quantity
Black Peppercorns	1 teaspoon
Cinnamon Stick	1 inch
Cloves	1/2 teaspoon
Coriander Seeds	2 tablespoon
Dry Red Chilies (medium spicy)	12
Finely Chopped Onion	1/2 cup
Fresh Coconut	1 cup
Local Goan Mushrooms	750 grams
Oil	2 tablespoons
Salt	1 1/2 teaspoon
Sliced Onions	1/2 cup
Turmeric	1 teaspoon
Water	2/3 cup to grind masala
Water	1/4 cup to boil the mushrooms

Prep Time: 40 minutes

Cook Time: 40 minutes

Serving: 10

How to make it:

• Heat oil in a pan. Add the chilies, coriander seeds, black peppercorns, cloves, and cinnamon stick. Saute for a while and remove the spices.
• To the same oil, add the sliced onions. Saute till they begin to brown.
• Add the coconut and fry until it begins to brown as well.
• Let the onion- coconut mixture cool.
• Once cooled completely, add the mixture to the mixer along with the spices and water. Grind into a coarse paste and set aside.
• Wash the mushrooms thoroughly until and the mud is cleaned completely. You might have to use a brush to clean them off. A clean new toothbrush works perfectly.
• Once the mushrooms are clean, add them to a large pot with chopped onions, salt and 1/4 cup of water. Do not add extra water as these mushrooms will release water. Cover and let the mushrooms come to a boil.
• Add the ground masala and let the mushrooms cook on a medium flame.
• Serve with bread, dosa or chapati.