Feijoada- The Pungent Goan curry

For this month’s Taste and Create I was paired with Sandhya of My Cooking Journey. Her blog has loads of vegetarian dishes that are  easy to prepare and I have book marked almost a dozen recipes from her blog. Finally, I prepared this Goan curry – Feijoada that has its roots in Portugal.

Feijoada is a stew of lentils with beef and pork. Her version is a vegetarian one and goes well with rotis. Generally kidney beans is used. I had a bag of mixed beans and used that for this recipe.

I used :
Adapted from My Cooking journey

Mixed beans – 2 cups
Tamarind pulp- 1 tablespoon, thick
Onion- 1, finely chopped
Peppercorns- 1/2 teaspoon
Red chillies – 4
Cloves- 2
Coriander seeds- 1 tablespoon
Cumin seeds- 1 teaspoon
Grated coconut – 1/2 cup
Oil- 2 teaspoons
Salt to taste
Coriander leaves to garnish

1.  Soak the beans over night.
2. The next morning rinse out the water and pressure cook with enough water till the beans are cooked. They must not turn mushy.
3. Heat about half a  teaspoon of oil in a pan and roast the red chillies, pepper, cloves, coriander seeds, cumin till nice and fragrant. The spices should not get burnt.
4. Switch off the flame and add the coconut and mix well.
5. When the mixture cools, grind to a smooth paste with water.
6. Heat the remaining oil in a pan and add the onions.Saute till the onions are soft.
7. Put in the ground paste and add the tamarind pulp.
8. Cook for a few minutes and add the cooked beans and mix.
9. If the mixture is too thick add water to get the desired consistency.
10. Add salt and bring to a boil.Simmer for 10 minutes.

Remove from heat and serve garnished with coriander leaves.

This also goes well with steamed rice…

Each month,it is fun creating dishes for  Taste and Create …Would you like to join ? .Just email Min @ cowgirlmin07@gmail.com with your name, blog name and a link to your blog to sign up.Hope to see you in the next edition of Taste and Create….

Bon Appetit…