Monsoon has arrived in India, pretty late this year but I am glad that it’s finally here. Indian summers gets so hot and humid that you keep dripping with sweat all the time. And I hate that, so I was eagerly waiting for the rain. But not just to cool down the heat; also for fresh seasonal produce. Monsoon brings a lots of seasonal veggies as Goa instantly covers with a carpet of greenery. Monsoon vegetables like aambadi (hogplum), turmeric leaves, kantola, colocasia leaves, almi (wild mushrooms), suran (elephant foot yam) and many more will start appearing in local markets. And of course; I wanted to try at least few traditional recipes using these seasonal produce. So in this I am going to share a recipe of one such rainy vegetable that is Aakur or Ankur bhaji.

Aakur/Ankur is a wild vegetable grown in mangroves or riverbeds and available during rainy season in Goa. It is a type of fern; a long slender shoots with sprouts at top. The shoot gets tougher at the end while sprouts are soft. It also has slightly slimy texture. One can chop them up into tiny pieces and pressure cook for faster cooking.

The recipe I am sharing here is a typical Goan gravy (like Tonak as known in Konkani) with coconut paste and garam masala. I have used prawns in this dish along with Aakur. But one can replace prawns with white dry peas. So it can easily make a vegetarian or vegan dish.

Ingredients :-

• 2 bunch of Aakur
• 20-25 medium prawns
• 1 cup of freshly shredded coconut
• 3 small onions
• 2 tbsp garam masala (adjust as per taste)
• 10-11 garlic pods
• 2-3 small pieces of tamarind
• 2 tbsp oil
• Salt as per taste
• Water for cooking

How to make :-

First wash aakur thoroughly and chop it into small pieces. Discard the tough part at the end of shoots. Transfer chopped aakur into pressure cooker and cover with water. Cook aakur for 3 whistles or until it’s soft.

( You can skip the pressure cooker and cook the vegetable in a pot but it will be time consuming.)

Meanwhile clean the prawns by removing head, tail and deveining.

Next start preparing gravy masala. Slice 2.5 onions and dice remaining half onion.

Take a pan over high heat and add 1 tbsp oil into it. Once oil is hot turn heat to low-medium. Add sliced onions and garlic into it. Stir well until onion turns translucent. Next tip in shredded coconut and stir well until it starts changing colour.

Take off this mixture from heat and allow to cool slightly before adding to the grinder.

Add this mixture to the grinder along with tamarind and make a thick- smooth paste using minimal water.

Now moving to the final part of recipe. Take a kadhai or pot and add remaining oil. Once oil is hot add diced onions and stir until translucent.

Next add cooked aakur (you can also add water used for cooking aakur). Incase you are adding aakur along with water then ensure it doesn’t get too watery. Adjust water as per desired consistency.

Tip in prepared coconut paste into the pot. You can add entire paste or use some of it. (Left over paste can be frozen and use to make any gravy dish.) Adjust the consistency as needed.

Next add garam masala and season with salt. I haven’t use any other spices. If your garam masala is not spicy enough then add chilli powder as per taste.

Combine everything and allow it to cook over medium low heat until oil starts releasing from the edges. Add water if required to adjust desired consistency.

Now add prawns and gently combine well. Simmer for another 5 minutes or so.

Turn off the heat and garnish with fresh coriander leaves if you wish.

Our Aakur and prawns bhaji ( aakur ani sungatache tonak as known in local language) is ready to serve. Enjoy it in a Goan way with freshly baked pav ( unno as goans call it).

I hope you loved this recipe and would like to give it a try. 

I have already posted some amazing recipes from Goan cuisine on my blog; you can find all the recipes here.

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• Kobichi Bhaji | Cabbage Stir Fry Recipe
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• Eggless Fruit Custard (without readymade custard powder)
• Beetroot salad recipe

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