Pungent Feijoada

Rajma cooked the Goan way is just as tasty This recipe has featured on the show Khanakhazana.

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


  1. 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.
  2. 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.
  3. 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.