Jeerem Meeriacho Soya Ros
A simple curry with loads of flavour.
1 cup freshly grated coconut
2 cloves of garlic
4 chilies (2 gaunti and 2 green or all bedki)
1 teaspoon cumin
¼ tsp. turmeric
1 inch tamarind
1 tablespoon coconut oil (optional)
One large onion finely chopped (optional)
1 tomato chopped (optional)
2 green chilies slit (Optional)
Pinch of sugar
Salt to taste
1/4 cup soya chunks, soaked in hot water
1 ½ tsp coconut oil
½ tsp mustard seeds
2 gaunti chilies
Soak soya chunks in hot water. Set aside.
Grind all the ingredients under to grind list and set aside.
In a pan sauté the onions and chilies till the onions turn translucent.
Add chopped tomatoes and cook till it soft.
Now to this add the ground masala and mix well.
Add 1 ¼ cup of water to the mixer and remove all the masala that’s remaining and add to the pan.
Adjust the consistency of the gravy as desired.
Add soya chunks. Bring it to a boil, and switch of the gas.
In a pan add oil for tadka and as it heats add mustard and chilies.
As the mustard splatters add the tadka to the Ros.
Check salt to taste.
Cover and serve hot with steamed rice.
Goan Jeerem meeriacho ros is ready.
You can skip Onion and tomato bagar if you are in a hurry.
You can roast chilies, peppercorns and cumin first before grinding.