Goan Chonya Ros | Vatana (White Pea) Vegetarian Curry

A breakfast recipe that's a favourite in most Goan homes: The Chonya Ros!
With a thick Coconut based curry, this dish awakens the taste buds so dramatically, it charges you up for the whole day :) I remember as a young girl, a lady would sell this dish at school, and her stock would vanish in under minutes; it was that good! I've tried over the years to replicate that flavour, and I would say this recipe seems closest to that nostalgic taste that still lingers.
I hope you'd give this a try. Savour it with panv, chapattis, rotis, or the all time awesome Poee Bhakri :)
Remember, You're Blessed, so go on and Be a Blessing :)
Ingredients:
(To Be Pressure Cooked)
1 Cup White Peas (Safed Vatana), washed, soaked overnight and drained
1 teaspoon Salt
1/4 teaspoon Turmeric powder
1-2 Green Chilies, chopped
1 Large Potato, peeled and diced
For the Curry Base (to be ground to a fine paste) :
1 Large Onion, sliced
1" piece of Ginger
5 cloves of Garlic
3 Green Chilies
1 small Tomato, chopped
1 Cup fresh, grated Coconut
A handful of fresh Coriander
Oil for frying
To Prepare the Curry:
2 Tablespoons Oil
1/2 teaspoon Mustard Seeds
8-10 Curry Leaves
1/4 teaspoon Turmeric Powder
1 heaped teaspoon Red Chili powder
1 heaped teaspoon Garam Masala powder
The ground Curry Base Paste
The cooked Peas & Potato (mash the potato)
1/4 Cup Water
Salt to taste
1/2 teaspoon Sugar
Chopped Coriander for garnish
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Music:
Claudia by C Alvares from the Konkani Movie Nirmon (a cover by Tabitha Dias)