Goan Chana Ross Recipe | Chonya Ros | Vatana Curry | White peas Curry | Veg Recipes | Goan Cuisine.

Indulge in the authentic flavors of Goan cuisine with delicious Goan Chana Ross recipe! Also known as Chonya Ros or Vatana Curry, this white pea curry bursts with aromatic spices and creamy texture. Perfect for vegetarians craving a taste of Goa’s culinary heritage. Our step-by-step guide ensures a seamless cooking experience, delivering a dish that’s both delicious and nutritious. Join us on a culinary journey to Goa as we unravel the secrets behind this beloved vegetarian curry. Subscribe now for more mouthwatering recipes, and let’s explore the vibrant world of Goan cuisine together.

ingredients and quantity

Dried White peas – 1 cup 250 gms
Onions (diced) – 2 nos
Tomato (diced) – 2 nos
Garlic – 10 cloves
Green chilies – 3 nos
Ginger – 1/2 inch
Garam Masala – 3 tbsp
Turmeric powder – 1/2 tsp
Coconut Oil – 4 tbsp
Mustard seeds 1 tsp
Curry leaves 2 sprigs
Coconut – 1 cup
Coriander leaves – 4 tbsp
Salt – 1 1/2
Sugar – 1 tbsp

Method

1) Clean the peas by discarding any stones if present. Soak the pea overnight
2) Wash the peas twice and drain it.
3)Add the peas in a pressure cooker along with turmeric powder, salt and enough water just to cover the surface of the peas. Cover and pressure cook for 2 whistles.
4) Next, Saute onion, garlic, ginger, green chili and tomato till tomatoes are mushy, remove it in a separate plate and allow to cool.
5) In the same pan fry freshly grated coconut till golden brown in color.
6) In a mixer jar add the fried ingredients along with Coriander leaves , garam masala and water. Grind into fine paste.
7) To make the curry, heat Coconut oil in a vessel, add Mustard seeds and curry leaves and allow to Splutter.
8) Add the ground masala along with residual water and cook for 2 mins.
9) Add the boiled peas with water, mix well and bring it to boil.
10) Check for taste and salt and sugar (as per your preference)
11) Finish it off by adding chopped coriander leaves.

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