Introduction
Goan Mix Bhaji is a beloved Goan breakfast specialty made by combining two delicious preparations—Chanyacho Ros (a mildly spiced dried peas curry) and Potato Bhaji. Traditionally served with fresh Goan pao (bread), this comforting dish is packed with coconut, aromatic spices, and hearty flavors that make it a favorite in local Goan restaurants.
Ingredients
For Chanyacho Ros (Goan Peas Curry)
- 250 g dried green or white peas (vatana), soaked overnight
- ½ cup grated coconut
- 1 medium onion, sliced (for roasting)
- 1 medium onion, chopped (for sautéing)
- Salt to taste
- Turmeric powder
- 1½ tsp Goan garam masala powder or 1 tsp Shilpa’s Masala Mill Garam Masala + 1 tsp Shilpa’s Masala Mill Special Goda Masala
- 1 tsp chilli powder or Shilpa’s Masala Mill Everyday Masala
- 1–2 green chillies, slit
- Curry leaves
- Fresh coriander leaves
- Tamarind
- Jaggery or sugar
- Oil
For Potato Bhaji
- Boiled potatoes, cubed
- Oil
- Cumin seeds
- Mustard seeds
- Curry leaves
- Ginger-garlic
- Asafoetida (hing)
- Onion, chopped
- Green chillies
- Turmeric powder
- Salt to taste
- Fresh coriander leaves
- Water
Instructions
Prepare Chanyacho Ros
- Pressure cook the soaked vatana with salt for 4–5 whistles or until soft.
- Heat oil in a pan.
- Add the sliced onion and sauté until lightly browned.
- Add the grated coconut and roast until golden brown.
- Allow the roasted mixture to cool.
- Add the garam masala, turmeric, chilli powder, tamarind, and a little water.
- Grind into a smooth paste.
- Heat oil in another pan.
- Add mustard seeds and let them splutter.
- Add curry leaves, slit green chillies, and chopped onion.
- Sauté until the onion becomes translucent.
- Add the prepared masala paste and cook for 1–2 minutes.
- Add the cooked peas and simmer for 5–10 minutes.
- Add salt, jaggery, and chopped coriander leaves.
- Your Chanyacho Ros is ready.
Prepare the Potato Bhaji
- Heat oil in a pan.
- Add cumin seeds, mustard seeds, curry leaves, ginger-garlic, and hing.
- Sauté for 1–2 minutes.
- Add chopped onions and cook until translucent.
- Add green chillies and turmeric powder.
- Add the cubed potatoes and salt.
- Pour in enough water to just cover the potatoes.
- Cook over low heat until the potatoes are soft and the curry is slightly runny.
- Finish with fresh coriander leaves.
Serving Suggestions
- Serve the Goan Mix Bhaji by combining the Chanyacho Ros and Potato Bhaji.
- Enjoy hot with fresh Goan pao (bread).
- Garnish with chopped onions, coriander leaves, and green chillies.
Spice Level: 🌶
