Description
Goan Chonya Ross / Goan Chickpeas Curry vegetarian dish of Goa with main ingredients such as Chickpeas, onion,tomato with fine blend of exotic Indian spices. This dish gets better taste on roasting of the spices and the coconut. Goan Chana Ross goes well with Chapathi, Naan, Roti, Parata, Bhatura, Poori etc.
Ingredients
Scale
- 1 cup Dried White Peas / chickpeas / Vatana (soaked overnight)
- 1 tsp Mustard Seeds
- 8–10 curry leaves
- 1Â medium sized tomato chopped
- 1–2 green chillies
- 3 tbsp oil
- salt
For Grinding (smooth paste)
- 2Â medium sized onions sliced
- 1/4 cup coriander leaves
- 1 tbsp garam masala
- 1/4 tsp saunf or fennel seeds
- 1/2 cup Grated Coconut
Instructions
- For Goan Chonya Ross, first, soak white peas in water for 8 hours or overnight, to prepare this Goan Chana Ros
- Cook the white peas in pressure cooker with water for 8-10 whistles or till boiled. After that let it release pressure naturally and get cool.
- Heat oil in a deep frying pan / kadai and fry the onions till they are transparent and keep aside.
- After the onions have cooled, add the onions to the grinder along with the grinding ingredients with little water, and grind to a fine paste. (1/4 cup water)
- Heat oil in a deep frying pan on medium heat add the mustard seed, when they start spluttering add the curry leaves and chillies for a few seconds
- Then add the grinded paste and saute for about 5 minutes, till the oil seperates
- The add the chopped tomatoes and fry for about 5 minutes or till the tomatoes get mashy
- Then add the boiled chickpeas and mix it with the mixture very well
- Rinse the grinder jar with 1+ 1/2 cup water and add it to the mixture and stir it, check salt and add according to your taste.
- Cook this on high flame when it comes to boil reduce it low flame and cook for nearly 10 minutes or till the gravy thicken.
- Serve Goan Chana Ros with rice / chappati / bread.
- Category: Goan Recipes, Vegetable Recipes