When outsiders think of Goan cuisine, they mostly think of fish curry, and rice. However, our cuisine has some hidden treasures which, unfortunately, even some Goans have forgotten about. This chili curry or mirsaanga ros is one such gem! Vegetarian food was cooked on almost half the days of the week in my grandmother’s house. She had different recipes of ros (curry) with different vegetables. However, this was by far my favorite! This is the only recipe that I actually learned from my grandmother in the kitchen. Most of the other recipes were over the phone or her recipes which I got from my aunts or mom. When I made this today, I missed her a lot! I am grateful to have learned such amazing recipes from her. Do give it a try and let me know how you like it!
What you will need:
| Ingredients | Quantity |
|---|---|
| Asafetida | 1/4 teaspoon |
| Curry Leaves | 8 |
| Fresh Grated Coconut | 3/4 cups |
| Green Chilies | 7 |
| Mustard Seeds | 1/2 teaspoon |
| Oil | 1 tablespoon |
| Salt | 1 teaspoon |
| Sugar | 1 1/2 teaspoon |
| Tamarind | 1 inch ball |
| Turmeric Powder | 1/2 teaspoon |
| Water | 2 1/2 cups |
How to make it:
- Add a few drops of oil on a pan and roast 5 green chilies until they get a char.
- Transfer the chilies to a mixer along with the grated coconut and turmeric powder. Grind it into a fine paste with 1 cup of water.
- In a vessel, add oil and then the asafetida. Add mustard seeds and let them splutter. Next, add the curry leaves. Dice the remaining green chilies and add them as well.
- To this, add the coconut-chili paste, along with salt, sugar, and tamarind.
- Mix everything well and let it come to a boil.
- Serve with rice. Enjoy!