This is a Goan delicacy made with green peas and ground coconut. Green Peas are called as chanae and the gravy is called as roos in Konkani. These are not the fresh/frozen green peas that we get in season. You need to use dried green peas. This is Milo’s favorite Goan dish. We both like to eat it with hot idlis. We see to it that we eat this whenever we visit Goa or when my mom visits us. The garam masala that I have used in this is my mom’s home made masala. I will post the recipe for this very soon. You can use any store brought garam masala but the taste differs. So if you want authentic chanya cho roos then wait till I post my moms garam masala recipe.
3 cups dried green peas soaked overnight in sufficient water,
2 cups freshly grated coconut,
1 big onion chopped lengthwise,
1 small tomato chopped,
6 cloves of garlic,
1” piece of ginger,
7 to 8 peppercorns,
1 small piece of cinnamon,
2 tsp garam masala,
1 big tomato cut into 4 pieces,
Coriander leaves to garnish,
2 tsp oil,
Salt to taste
Pressure cook green peas for just one whistle. They should not be overcooked. Keep it aside.
Heat oil in a heavy bottomed pan and fry onions till light brown.
Add the grated coconut, ginger, garlic, cloves, pepper and cinnamon to the pan and fry well by keeping the flame very low.
The onion coconut mixture should become dry after frying and the color should be light brown.
Add the small chopped tomato and fry for 2 minutes.
Allow it to cool and grind to a very fine paste with sufficient water and garam masala powder.
Add the ground masala to the cooked green peas.
Add salt and more water if required and let the masala cook well.
Add the big pieces of tomato and coriander leaves.
Cook the tomatoes till they are little soft but are intact.
Serve hot with chapattis, rice, idli or pao.