Chanyacho ross

Chanyacho Ross

In Goa no breakfast is complete with Pav and suki bhaji, alsane tonak, chanyacho ross or tomat bhaji.

So today sharing the recipe of Chanyacho ross with white peas and few veggies. Chana ross is prepared in every house of Goa and especially if you are “Shivrak” (Pure Vegetarian) on that day. You can always make this bhaji with white peas. Today I have to show neviyadhya to Lord Ganapati hence Im not adding onion, ginger or garlic. As in Goa we don’t show neviyadhya to lord with onion, ginger or garlic added in the food. But I like to have few batat (potato) in them.

Ingredients:

¼ kg White Peas

1cup freshly grated coconut

1 Potato chopped in medium pieces (Optional)

1 Drumstick chopped in medium size piece (Optional)

1 Onion, 2/3 Garlic cloves, 1’ Ginger (I have not used in my recipe today) but these can be added to add extra flavor to the recipe

1 Bay leaf

¼ tspn Saunf/ Badishep

1’ Cinnamon stick

1 Star aniseed

3 Cloves

4 -5 Black pepper

1 tspn Turmeric powder

1tblspn Corriander powder

1tblspn Red chilly powder

Salt to taste

Fresh Corriander leaves for garnishing

For Tempering:

2 tblspn Oil

1tspn Mustard seeds

2 dry Red Chillies

Few Curry Leaves

Method:

• Wash and soak the white peas for overnight.
• Next day wash them and pressure cook white peas with water level just 1 inch above the peas for 1 whistle or else peas will become mushy. Here you can also add big chunks of chopped potatoes to boil along with peas. 

Meanwhile lets start with masala and let the pressure of the cooker come down naturally.

1. Dry roast the bay leaf, cloves, black pepper, cinnamon stick, star aniseed, and saunf till you get the aroma. Don’t burn the masalas. Remove them in a plate and let it cool.

2. In the same pan add the grated coconut and fry on low flame till coconut turns brown in color. Remove it aside and let it cool.

3. If you are using Onion pour little oil in the same pan and add onion, garlic and ginger and fry them till onions turns translucent in color. Let it cool down.

4. Once our fried items are cooled put them in the grinder and add turmeric powder, red chilly powder and coriander powder and grind it into a fine paste.

5. By now the pressure cooker would have been cooled naturally.

6. Heat the kadai add oil and mustard seeds when it starts spluttering add the dry red chilly and curry leaves. Now add the potatoes if not boiled previously and drumsticks stir them for few minutes. Close the lid and let it get steamed in the heat.

7. Once the potatoes are semi cooked, add the boiled peas and mix them nicely.

8. Add grinded masala paste and salt as per the taste and mix them nicely. Add water if the consistency of the curry/ ross is too thick.  Cover and cook till potatoes are cooked.

9. By now you will get nice aroma of the curry. Sprinkle some finely chopped fresh coriander leaves and its ready to serve.

NOTE:

• While pressure cooking the white peas add water just 1inch above the peas and cook them for only 1 whistle. Or else the peas will get overcooked.

• You can always add ginger, garlic and onion to this recipe to give rich flavor.

• You can also dry roast the red chillies instead of using red chilli powder.

• Can also add tamarind or tomato while grinding the paste.