Goa is well-known for many reasons, one of which is its delectable cuisine. But is rice, curry, and fish, or vindalho and cafreal, all we have to offer? While these may be some of the more popular dishes there is a whole array of more seasonal and locally revered cuisine. However, getting your hands on these gastronomical, rustic delights may require you to delve a little deeper into the heart of the state.
Chef Sandip Madkaikar, Assistant Professor of Food Production at V. M. Salgaocar Institute of International Hospitality Education (VMSIIHE) is making it easier by sharing two very local and timeless recipes – ‘Conge Soup’ which has been featured on our website before and ‘Tere ani Sungtache Tonak’ . Two perfect Goan meals, often accompanied with the local ‘poie’ or some steamed rice.
When it comes to Tere ani Sungtache Tonak, prawns (shrimps) are one of the supreme favourites when it comes to seafood in Goa. They are also one of the main ingredients of the dish along with tere (colocasia leaves), another monsoon specific ingredient. Gathering and cooking these leafy vegetables is a tradition that has been followed from the good old days. The benefits of naturally grown vegetables are that they are free from insecticides and pesticides making them a 100% organic alternative to other leafy vegetables found in the market.
Recipe- Tere Ani Sungtache Tonak
(Colocassia leaves cooked with prawns in a coconut masala)
Tere (colocassia leaves) Prawns
Quantity 500 gms 150 gms 100 ml
Coconut fresh grated Turmeric powder
Red chilli powder Xacuti masala powder Kokum
Method of Preparation
75 gms 5 gms 45 gms 30 gms 100 gms 5 gms
5 gms 30 gms 25 gms 50 gms 100 gms 15 gms 30 gms
To prepare the coconut masala paste:
- ● Heat half of the coconut oil in a kadhai.
- ● Add some slit green chillies, chopped ginger and garlic(reserve some for final tempering) sliced
onions followed by freshly grated coconut and cook until golden brown in colour.
- ● Allow the mixture to cool and add powdered spices along with fresh coriander.
- ● Blend to a smooth paste using some water (approximately 200ml)
To prepare the Tere:
- ● Wash and clean the leaves.
- ● Place leaves overlapping on each other, and roll the bunch of leaves like a cigar.
- ● Shred the leaves into fine strips or Chiffonade.
Cooking the Tere ani Sungtache Tonak:
- ● Heat about 250 ml water in an earthenware pot.
- ● Add the shredded leaves along with cleaned prawns, crushed jackfruit seeds, soaked chana dal,
some sliced onions and kokum.
- ● Cover with a lid and allow to cook for a while.
- ● Add the coconut masala paste, salt, stir well and allow to cook for 10 to 15 minutes on a low flame.
Tempering and finishing :
- ● Heat the rest of the coconut oil and add peeled cloves of garlic.
- ● Cook on a low flame until the garlic is golden brown in colour.
- ● Add the tempering over the tere ani sungtache tonak and serve hot with bread or steamed rice.