Chanyache Tondak (Chana Masala)

Chanyache Tondak is typical Goan style of preparing the Chana Masala. It is prepared using coconut which is very typical in Goan cuisine.

Ingriedients:
Kabuli chana
Half coconut - grated
4 cloves
1 small cinnamon(tikhi)
Dagad phool (stone flower)
10 corainder seeds (dhania)
Turmeric powder
Chilli powder
1 onion - finely chopped
1 tomato - finely chopped
Salt
Oil
Mustard seeds
Jeera seeds
Potato - boiled and chopped
Corainder leaves

Procedure:
1. Soak the kabuli chana overnight and boil the soaked chana and keep aside.
2. Grind the grated coconut, cloves, cinnamon, coriander, dagad phool, 1 tablespoon turmeric, pinch of salt and water. Grind to a fine paste and keep aside.
3. In a Vok (Kadhai), pour 2 tablespoon oil, add mustard seeds. Once they splutter, add jeera seeds.
4. Next add onions and fry till golden brown. Add a pinch of salt
5. Add turmeric powder, Chilli powder and Chole Masala and fry for 2 mins.
6. Next add the ground coconut paste and fry for 2 mins.
7. Add the chopped tomatoes, boiled potatoes and the boiled chana.
8. Add salt as per taste and boil for 10 mins.
9. Garnish with coraiander.

Chanyche Tondak is ready to serve.

It is served with roties.

Note: Instead of kabuli chana, other types of grams or sprouts can also be used. Additionally veggies like cauli flower, raw banana, soyabeans can also be added along with potatoes.