19/08/2026
Goan Alsande Ros | Authentic Red Cowpea Tonak | Shravan Special
Goan Alsande Ross is a traditional Shravan special Goan tonak made with nutritious red cowpeas (alsande), fresh vegetables, grated coconut, and aromatic Goan garam masala. This flavorful, comforting curry is perfect for a wholesome Goan vegetarian meal and pairs beautifully with steamed rice, chapati, bread, or puri.
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Ingredients
Alsande / red cowpeas
• Alsande / red cowpeas – 1 cup, washed and
soaked overnight
Vegetables (you can also add any desired
vegetables or skip them if you don’t like them)
• Cauliflower – ½ cup, cut into medium
pieces
• Carrot – 1 medium, cut into medium pieces
• Pumpkin – ¼ cup, cut into medium pieces
• Sweet corn – 4 pieces
For the Masala Gravy Paste
• Oil – 2 tbsp
• Garlic cloves – 6–7
• Chopped onion – 1 large
• Chopped tomato – 1 medium
• Green chilli – 1
• Curry leaves – a few
• Grated coconut – 1 cup
• Fresh coriander leaves – a handful
• Turmeric powder – ½ tbsp
• Goan garam masala – 2 tbsp
• Water – as required
For the Tadka
• Oil – 2–3 tbsp
• Chopped garlic – 1 tbsp
• Chopped onion – 1 large
• Fresh coriander leaves – a handful
• Curry leaves – a few
• Chopped tomato – 1 medium
Other Ingredients
• Salt – to taste
• Water – as required
• Chopped fresh coriander leaves – for
garnish
Method / Preparation
Step 1: Pressure-Cook the Alsande / Red Cowpeas
Thoroughly wash the alsande and soak them overnight. The next day, drain the soaking water and add fresh water to the alsande. Transfer them to a pressure cooker, add water as required, and season with salt to taste. Pressure-cook for 2 whistles.
Step 2: Prepare the Masala Gravy Paste
Heat oil in a pan and add the garlic cloves and onion. Sauté until the onion becomes translucent and lightly golden.
Add the tomato, green chilli, curry leaves, and grated coconut. Roast until aromatic and lightly golden. Add the fresh coriander leaves and roast for some time.
Add the turmeric powder and Goan garam masala powder and roast for 2 minutes over low heat. Switch off the heat and allow the mixture to cool completely.
Transfer the mixture to a grinder jar, add water as required, and grind to a medium-fine paste. The masala gravy paste is ready.
Step 3: Prepare the Tadka
Heat oil in a pan. Add the chopped garlic, onion, fresh coriander leaves, and curry leaves. Sauté until the onion becomes translucent and lightly golden.
Add the chopped tomato and sauté until it becomes soft. Add all the cut vegetables and sauté for 5–6 minutes over low heat.
Cover and simmer for 10–15 minutes, stirring occasionally.
Step 4: Prepare the Ross
Add the ground masala paste to the tadka and add water as required to adjust the consistency of the gravy. Stir well. Cover and cook until the vegetables are almost cooked, stirring occasionally.
Once the gravy becomes thick and the vegetables are about 80% cooked, add the pressure-cooked alsande / red cowpeas and salt to taste. Mix well and cook for another 5 minutes over low heat.
Once the ross becomes slightly thick, switch off the flame. Add finely chopped fresh coriander leaves, stir well, and serve hot.
Serving Suggestion
Serve delicious Goan Alsande Ross with steamed rice, chapati, bread, or puri.
Thank You 🙏
Goan alsande ros
Red Cowpea Tonak
Shravan Special
Goan veg recipe
Alsande tonak
Goan recipe
