How to make Pungent Feijoada - Rajma cooked the Goan way is just as tasty.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Red kidney beans, Fresh coconut (ताज़ा नारियल)

Cuisine : Goan

Course : Main Course Vegetarian

Pungent Feijoada

Goa's 450 years under Portuguese domination produced a unique, syncretic blend of East and West that is at once exotic and strangely familiar.  The various influences have made the Goan cuisine an interesting blend of tastes as a result of which it has a phenomenal repertoire of both vegetarian and non-vegetarian delicacies.  Though the recipes and techniques of the two major communities – Hindu and Christian – are different but as a rule the cuisine that comes under the umbrella of Goan is simple but chilli hot and spicy. Traditionally the food is cooked on wood fires in clay pots that are fired by the village potter. Though in the modern times, quite a few Goans have had to leave their land in search of greener pastures, they still get homesick for the smoky flavour of the fish curry and rice that get their distinct taste being cooked in crowded sweaty, smoky kitchens in earthenware pots over wood fires.      

For more recipes related to Pungent Feijoada checkout Rajma Rasmisa, Rajma With Coconut Milk, Rajma Masala. You can also find more Main Course Vegetarian recipes like Chinese Sizzler, Paneer Bhurji, Garlic Grilled Tomatoes, Bhein Aur Palak.