Akur is a vegetable found in Goa during the monsoon season. This reddish-green vegetable is sold in the market as tender shoots. Akur, sprouts along riverbanks during the rains and is used to make a delicious gravy with pulses like chana dal, green peas, or masoor dal.
Even when prepared simply with freshly ground coconut paste, Akur gravy is incredibly flavourful.
Here’s how we can make this gravy with ground coconut paste.
Ingredients:
- 2 bunches of Akur (tender shoots)
- 2 cups freshly grated coconut
- 1 medium onion
- 1 medium tomato
- 4-5 dried red chilies
- 1 tbsp coriander seeds
- 1 tsp black pepper
- 1/4 tsp turmeric powder
- A small piece of tamarind
- A small piece of jaggery
- Cooked jackfruit seeds (optional)
- Salt to taste
- Finely chopped coriander leaves
For Tempering:
- 1 tbsp coconut oil or any cooking oil
- 1 tsp mustard seeds
- A pinch of asafoetida (hing)
- 8-10 curry leaves
Method:
- Prepare the Ingredients:
Wash the Akur shoots thoroughly and chop them finely. Chop the onion and tomato as well.
- Make the Coconut Paste:
Grind grated coconut, coriander seeds, black pepper, dried red chilies, tamarind, and turmeric into a fine paste using a mixer.
- Start Cooking the Curry:
Heat a little oil in a pot. Once hot, add the chopped onion and sauté until golden brown. Add the chopped tomato and cook it until soft.
- Cook the Akur:
Add the chopped Akur shoots to the pot. Pour in some water, cover the pot, and let the Akur cook on medium heat until tender.
- Combine Ingredients:
Once the Akur is partially cooked, add the ground coconut paste, boiled jackfruit seeds (if using), jaggery, and salt. Let it simmer for another 5-10 minutes.
- Prepare the Tempering:
Heat a spoonful of oil in a small pan. Add mustard seeds and let them splutter. Add asafoetida and curry leaves. Pour this tempering over the prepared curry.
- Garnish and Serve:
Sprinkle chopped coriander leaves over the curry and serve hot with chapati or rice.
This dish, rich in traditional flavors, is perfect for a hearty meal. It represents the unique culinary heritage of Goa, especially during the monsoons!
