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close up shot of Chanya Ros in a bowl

Best Chanya Ros | Goan Vegetarian Vatana curry

Chanya Ros is a delicious vegan white vatana gravy from the Goan cuisine. Mostly prepared during religious occasions, its best served with bread/rice.
Course Main Course, sabzi
Cuisine Asian, goan, Indian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 5 people
Calories 437.81kcal



  • To get a head-start with the recipe, we first need to prepare the masala base. In a pan, add oil and once its hot enough add and roast dried red chillies, peppercorns, coriander seeds, cloves and fennel seeds. Take it off the pan after a minute. Again add oil to the pan and fry onions, ginger and garlic. Once the onions turn translucent, take it all of the pan too.
  • Next add shredded coconut to the pan and dry roast it till they begin to brown. Be careful to not burn it. Cook it on low-medium flame. Take it off the pan and allow them all to cool down completely before grinding it to a smooth paste by adding enough water and turmeric powder to it. Soak vatana overnight (preferably) and then boil it in turmeric + salt water. I normally boil it in my pressure cooker and give it about 4-5 whistles. Heat oil in a pan, temper mustard seeds and cumin seeds. Once they begin to crackle, add the curry leaves, asafoetida and a slit green chilly. In about 30 seconds, add the boiled vatana to the pan. Mix it well and then then add the freshly ground paste. Add water to get the desired consistency and salt as required, mix and bring it to a a boil on a medium flame. Garnish it with chopped cilantro and take it off the flame.


Calories: 437.81kcal | Carbohydrates: 59.29g | Protein: 18.01g | Fat: 16.34g | Saturated Fat: 6.26g | Sodium: 1423.22mg | Potassium: 869.76mg | Fiber: 18.3g | Sugar: 10.48g | Vitamin A: 1113.57IU | Vitamin C: 482.6mg | Calcium: 227.7mg | Iron: 6.57mg