Comments on: Peas bhaji (Goa pattal bhaji or Tonak)

By: janaki

janaki — Fri, 28 Nov 2008 10:34:51 +0000

Thanks for the recipe.
I have been looking for this for a long time.
I love this bhaji. I stayed in goa for 12 years, Now I am in Bangalore.

By: Pooja

Pooja — Sat, 27 Oct 2007 14:24:27 +0000

I am a regular at your site. I am a hard core goan, Born n brought up
there so i knw d whats and whys of many goan food.
We add garam masala in all the tonak is because it shoudl b strong,
spicy and masala stand out in every bite.
Just like you all we use cocnut in abundance, in any n everything
I dont mean to offend you or something but for tonak there is no need
to add tamarind. Incase you plan 2 add prawns, clams etc then add sola
( kokum).

By: Nayak Mayi

Nayak Mayi — Sat, 27 Oct 2007 00:26:39 +0000

Hello Shilpa,

Tried this recipe. Simple and tasty, Thanks.

By: Net Lover

Net Lover — Fri, 26 Oct 2007 20:05:41 +0000

Hi Priya,
I saw your website first time. It looks very good & I tries some recipes they come out preety good.

Net Lover
http://recipecenterforall.blogspot.com/

By: Shubhada

Shubhada — Fri, 26 Oct 2007 09:56:46 +0000

Thanx dear Shilpa to come up with a wonderful Goan recipe.
The garam masala is a shortcut resorted to by the commercial people. My aayi used to always put lavang, dalchini, red chillies and pepper. Never the shortcut. Goans also add a little of badyaan or star anise in all tonaks. It is served in hotels as a mix bhaji along with onion batata bhaji. In our childhood we had it with a dry and crusty traditional pao called une or with hot hot chapatis for breakfast. I can write tomes on Goa and its beauty. My maushi made a wonderful tonak with suran and this vatana. The trick lies in cooking both just right and not mish-mash as in the cooker. She added the masala ground in a traditional ragda with along with just a little ground fresh coconut. It was heavenly and fragrant. Excess coconut mars the taste.

By: Shilpa

Shilpa — Fri, 26 Oct 2007 09:08:57 +0000

“Khatkhate” recipe is similar to the one posted by you. The only thing that needs to be added is probably a spoon of garam masala(while grinding coconut and onion) and adding some vergetables like “suran, potatoes, raw bananas”. I definately do not agree with “Mahek’s site” that its only a special dish of a particular caste in Goa. Its a dish which is fondly liked and prepared by all the Goans irrespective of the weather.

By: kanchan

kanchan — Fri, 26 Oct 2007 07:53:23 +0000

Hi! Shilpa, I am reminded of those golden days when we used to stay in those temple rooms and for breakfast used to have hot usal with onndas [ freshly baked round small breads ] Godd you reminded about this recipes I will make them soon. Thanks once again.

By: shreyas

shreyas — Fri, 26 Oct 2007 07:41:50 +0000

btw, how different is the Goan tonak from Mangalorean gassi. Is gassi the same? Shilpa: No, they are different. See the chane ghashi recipe

By: shreyas

shreyas — Fri, 26 Oct 2007 07:40:17 +0000

Shipa ( the owner ) and Shilpa ( the reader),

This is called tonak in Goa ( chane tonak, alsande tonak, masur tonak etc).

Khatkhate is a totally different dish, ( with multiple vegetables) which Mahek has rightly taught us all.

The most important difference is that Khatkhate does not have onion in it, which means u make prepare it for religious functions.

By: Manjula

Manjula — Thu, 25 Oct 2007 01:48:53 +0000

Hey Shilpa
The following comment is mine..There is some bug/defect that pops up my comment form with wrong values..

“he he..Do you go to Goa for Pilgrimage!! – This has been the reaction of my friends all the time. Some of them envy too that our pilgrimage comes with a good vacation on the beach .
I love dried peas too. They are so different from the fresh ones. Got to try these Goan recipes soon.”