Goan Chonya Ros Recipe | Vatana (White Pea) Vegetarian Curry

Goan Chonya Ros recipe is a favorite breakfast recipe in most Goan homes. This dish has a thick coconut curry, which awakens the taste buds dramatically, preparing you for the whole day. This recipe seems to be the closest to that nostalgic taste I’ve tried to recreate over the years.

It would be great if you tried it. A tasty white vatana gravy made of vegan ingredients, Chanya Ros is a Goan dish. The dish is commonly served with panv, chapattis, rotis, or with the legendary Poee Bhakri. bread and rice on occasions of religious celebration. 

Maharashtra and Karnataka surround the southwestern coast of India, which is known as Goa. Seafood and rice both feature prominently in Goan cuisine, which is surrounded by the Arabian Sea on both sides. There is also heavy use of fresh coconuts and locally sourced spices.

If you want to make this chonya ros recipe without garlic and onion, then just do not add onion while making the curry. Rest all steps remain the same.

Some Health Benefits Of White Peas:

White peas are a good source of dietary fiber and also contain folic acid, iron, copper, protein and vitamin B. Antioxidants contain in them are beneficial to health. They may assist in losing weight.

The low glycemic index of white peas makes them a portion of nutritious food that helps maintain a normal mood and keeps food cravings at bay. People with diabetes will be benefited from them.

Ingredients For Making Goan Chonya Ros Recipe:

Ingredients To Be To Be Pressure-Cooked:

• White Peas (Safed Vatana) – 1 cup.
• Chopped green chilies – 1-2.
• Salt – 1 tsp.
• Diced and peeled large potato – 1.
• Turmeric powder – 1/2 tsp.

Ingredients For the Curry Base:

• Oil for frying.
• Garlic cloves – 5.
• Large sliced onion – 1.
• Chopped small tomato – 1.
• Green chilies – 3.
• Piece of ginger – 1″.
• A handful of fresh coriander.
• Grated fresh coconut – 1 cup.

Ingredients To Prepare the Curry:

• Mustard seeds – 1/2 tsp.
• Salt to taste.
• Water – 1/4 cup.
• Oil – 2 tbsp.
• Rd chili powder – 1 heaped tsp.
• Turmeric powder – 1/4 tsp.
• Curry leaves – 8-10.
• Sugar – 1/2 tsp.
• Cooked potato and peas(mash the potato).
• Garam masala powder – 1 heaped tsp.
• For garnish chopped coriander leaves.
• ground curry base paste.

Ingredients For Making Goan Chonya Ros Recipe:

1. First of all, washed the peas nicely and soaked them overnight, and drained them.
2. Now in a pressure cooker submerge them in water.
3. Now add salt, turmeric powder, and green chilies, and also add large diced peeled potato.
4. Pressure cook until 4 whistles.
5. Now, take a pan and heat some oil and add 1 sliced onion and saute until browned.
6. Add garlic cloves, ginger piece, and green chilies, and fry this for a couple of minutes.
7. After that add 1 small chopped tomato. When the tomatoes soften then add 1 cup grated coconut.
8. Mix together well and then add a bunch of coriander leaves. Combine and cook for 1-2 minutes. After 1-2 minutes let it cool.
9. Now, grind to a fine paste using little water.
10. Take a vessel and heat 2tbsp of oil, add mustard seeds.
11. Add curry leaves, and lower the heat and add turmeric powder, garam masala, and red chili powder.
12. Stir the mixture quickly before adding the ground paste.
13. Fry this on high flame for 1-2 minutes. Add about 1/4 cup of water, and let this cook for a couple of minutes.
14. Meanwhile, open the pressure cooker and roughly mash the potatoes using the back of a spoon., and this will help thicken the gravy.
15. Pour the pressure cooker boiled content into the vessel, stir and check the consistency. Add some water if too thick.
16. Season with salt if needed.
17. Cover and cook for around 7-8 minutes on medium flame.
18. Now, add 1/2tsp sugar for well-balanced flavor and stir.
19. Finally, garnish with fresh green coriander leaves.
20. Remove from heat and serve Goan Chonya Ros hot with panv, chapattis, rotis, or the all-time awesome Poee Bhakri.

Tried This Recipe: