With last week’s overwhelming response for our Goan food, I pulled out a classic Goan-Portuguese delicacy, ‘FEIJOADA’. Unlike the Brazilian version, the Goan one is much more red in colour, & aromatic with the spices used. The dish was a hit.. with my friends who polished the pot clean!! try it & let me know!! Happy weekend everyone!!
Kidney beans (rajma) – 200gm
Pork ( Boneless, including fat) – 800gm
Goan pork sausages (choris) – 200gm
Tomatoes (finely chopped)- 2no.
Onion (chopped) – 2no.
Green chilli (chopped) – 2no.
Ginger (chopped) – 3tbsp
Garlic – 1whole pod
Kashmiri chillies – 12no.
Cumin seeds – 1tsp
Sugar – 2 tsp
Turmeric – ¾ tsp
Tamarind paste – 3 tsp
Goan palm vinegar – 3 tbsp
Cooking oil – 3tbsp
salt to taste
Water – ½ cup
1 Making the masala: In a mixer, blend together 1 onion, the ginger, garlic, Kashmiri chillies, cumin, sugar, turmeric, tamarind & palm vinegar. Blend together to form a smooth paste. Add more vinegar if required.
2 Cut bite size cubes of pork, and marinate using the freshly ground masala. Leave aside for about 1hr to marinade.
3 In a pan, sauté together one onion, the tomatoes & green chilli. Add in the peeled Goan sausages & sauté till all oils are extracted.
4 Add some oil to a pressure cooker & add the marinated pork. Seal the pork & add in the sausage mix, soaked kidney beans & water & pressure cook for about 20 min on medium heat.
5 Serve hot with our local Goan Pao.. Enjoy!!!