Delicious Goan Chonya Ros Recipe

Flavourful White Pea Curry

The delicious Goan chonya ros recipe is a simple one and so easy to get right. This super-tasty dish is popularly served at breakfast time in restaurants across Goa. It’s a vegetarian Goan curry that’s made without any garlic or ginger, and could still have you smacking your lips and wanting a second helping! You must try out this Goan chana ross recipe to believe how flavourful it is.

You could also call it a vatana or white pea curry. And you could enjoy it for breakfast, lunch or dinner. In restaurants, it is served with bread loaves on the side. But you could have it with either soft bread rolls or chapatis.

Goa’s seafood curries are also well-known for their characteristic rich taste. You might like to give these two a try: A Goan curry made with dried prawns – Samarachi Kodi, and another one with fresh prawns – a Prawn and Lady Finger Caldinho.

Ingredients

¾ cup (140g) white vatanas (white peas)

1 small potato (optional)

¾ cup grated fresh coconut

½ tsp turmeric powder

1 small onion, sliced

3 green chillies, finely chopped

1 small onion, finely chopped

1 tsp jeera (cumin seeds)

1½ tsp coriander-cumin powder

1 tsp garam masala

½ tsp ground pepper

A small ball of tamarind

1 tsp salt

1½ tsp sugar

2 tbsp chopped coriander

2 tbsp oil

Procedure

1. Wash and soak the white vatanas overnight in enough water. (It should be around 1 inch above the level of the vatanas.)
2. Pressure cook the vatanas along with the potato. After the pressure cooker comes to full pressure, lower the heat, and cook the vatanas and potato under pressure for around 9 to 10 minutes.
3. Mix the coconut, sliced onion, and turmeric powder and grind this to a fine paste with a little water.
4. Peel and chop the boiled potato, and soak the tamarind in a little warm water.
5. Then heat 2 tbsp of oil in a pot. Sauté the chopped chillies in the hot oil for around 30 seconds, and then add the chopped onion. Sauté this till it just starts to brown.
6. Add in the jeera and let this fry for a few seconds.
7. Add the cooked vatanas and the ground coconut mix. Stir everything well.
8. Add the coriander-cumin powder, the garam masala, and the pepper powder.
9. Next, stir in the tamarind extract, salt, and sugar.
10. Sample the curry and make any adjustments to the taste if necessary.
11. Add the boiled and chopped potato. Stir everything and let the curry simmer for a couple of minutes. Then turn off the heat.
12. Garnish the curry with chopped coriander.

Enjoy!