White Vatana Chanyacho Ros - Goan Style White Pea Curry

Step 1: Boil White Vatana

Add 200 grams of washed and overnight-soaked white vatana to a pressure cooker. Add 1/2 tsp turmeric powder, 1 tsp salt, and enough water to cover the vatana. Close the lid and cook for 4-5 whistles until the vatana is soft and cooked through.

Step 2: Dry Roast Spices

Heat a pan without oil. Add 1 tbsp coriander seeds, 1/2 tsp cumin seeds, 1/2 inch cinnamon stick, 1/4 tsp mustard seeds, 1/2 tsp fennel seeds, and 4 dried Nivriti red chilies. Dry roast these spices on medium heat for 2-3 minutes until aromatic. Be careful not to burn them.

Step 3: Cool Roasted Spices

Once roasted, transfer the spices to a plate and let them cool down completely.

Step 4: Sauté Onion, Garlic, Ginger

In the same pan, heat 1 tbsp cooking oil. Add 1 large sliced onion, 4 garlic cloves, and 1 inch ginger. Sauté on medium heat for 3-4 minutes until the onions turn translucent and slightly browned.

Step 5: Fry Coconut

Add 1 cup grated fresh coconut to the sautéed onion mixture. Continue to fry for 5-7 minutes until the coconut turns golden brown and aromatic.

Step 6: Cool Fried Ingredients

Remove the fried coconut, onion, garlic, and ginger mixture from the pan and add it to the plate with the dry-roasted spices. Let all ingredients cool down.

Step 7: Grind Masala Paste

Transfer all the cooled roasted spices and fried ingredients (onion, garlic, ginger, coconut) into a mixer grinder. Add a small ball of tamarind, 1/2 tsp turmeric powder, and a little water. Grind everything into a smooth, fine paste.

Step 8: Prepare Gravy Base

Heat 1/4 cup cooking oil in a kadai (wok). Add 1 chopped onion and 3 slit green chilies. Sauté on medium heat for 3-5 minutes until the onions are translucent and soft.

Step 9: Add Curry Leaves

Add a few curry leaves to the sautéed onions and chilies. Sauté for another minute until the curry leaves are fragrant.

Step 10: Combine with Vatana

Add the boiled white vatana (along with its cooking water) to the kadai. Mix well with the sautéed ingredients.

Step 11: Add Ground Masala and Season

Pour the ground masala paste into the vatana mixture. Add 1 tbsp garam masala and adjust salt to taste (remember salt was added during boiling). Stir everything thoroughly to combine.

Step 12: Simmer the Curry

Cover the kadai with a lid and let the curry simmer on low to medium heat for 10-15 minutes, or until the gravy thickens to your desired consistency and the flavors have melded together.

Step 13: Finish and Serve

Add 1 tsp sugar to balance the flavors. Garnish generously with fresh chopped coriander leaves. Stir gently and serve hot with rice or bread.

• Soaking the vatana overnight is crucial for proper cooking and texture.

• Ensure the coconut is fried until golden brown for a rich flavor in the masala.

• Adjust the amount of green chilies and red chilies according to your spice preference.

• Add potatoes or other vegetables for a heartier curry.

• For a richer taste, use coconut milk instead of water when grinding the masala.