Pungent Feijoada Rajma cooked the Goan way is just as tasty This recipe has featured on the show Khanakhazana. By Sanjeev Kapoor 13 Jun 2014 in Recipes Course New Update Main Ingredients Red kidney beans, Fresh coconut Cuisine Goan Course Main Course Vegetarian Prep Time 7-8 hour Cook time 41-50 minutes Serve 4 Taste Spicy Level of Cooking Moderate Others Veg Ingredients list for Pungent Feijoada 1 1/2 cups Red kidney beans 8 Fresh coconut 7-8 Black peppercorns 10 Cloves 1 tablespoon Coriander seeds 1 teaspoon Cumin seeds 1 cup Coconut,scraped 2 tablespoons Oil 2 large Onions,chopped to taste Salt 1 tablespoon Tamarind pulp Method Soak kidney beans overnight in four cups of water. Drain and pressure-cook with four cups of water till six whistles are given out or till done. Roast red chillies, black peppercorns, cloves, coriander seeds and cumin seeds till fragrant. Add coconut and roast for further two to three minutes. Cool slightly and grind to a smooth paste adding a little water. Heat oil in a deep pan. Add onions and sauté till lightly browned. Add boiled kidney beans and mix. Add the ground paste and mix. Add salt and tamarind pulp. Mix, reduce heat and simmer for ten to fifteen minutes. Serve hot with rice. #Black peppercorns #Fresh coconut Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article