Monsoon special Aakur/Ankur bhaaji - a Goan seasonal delicacy with prawns
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 recipe is a typical Goan gravy (like Tonak as known in Konkani) with coconut paste and garam masala. In this version, prawns are used 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 Aakur/Ankur
- 20-25 nos medium prawns
- 1 cup shredded coconut
- 3 nos small onions
- 2 tbsp garam masala adjust as per taste
- 10-11 nos garlic pods
- 2-3 nos tamarind
- 2 tbsp oil
- salt as per taste
- water for cooking
Instructions
- 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).
Notes
- Aakur can be cooked in a pressure cooker seperately or in a pot directly. But pressure cooker method saves time and cooks aakur faster.
- In above recipe only garam masala powder is used. But you can add red chilli separately if garam masala is not spicy enough.
- To make a vegetarian or vegan friendly version - Instead of prawns use dry white peas. Soak the peas overnight and pressure cook along with aakur. As peas take longer time to cook; take 5-6 whistle or until white peas completely cooked.
- Adjust the consistency of the dish as desired.