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
For more recipes related to Pungent Feijoada checkout Rajma Rasmisa, Rajma With Coconut Milk, Rajma Masala, Rajma Chawal-SK Khazana . You can also find more Main Course Vegetarian recipes like Sizzling Singapore Chilli Bean Curd , Jeera Aloo-SK Khazana, Hot Honey Paneer, Winter Paneer.
Pungent Feijoada Recipe Card
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.
Prep Time : 7-8 hour
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Pungent Feijoada Recipe
Red kidney beans soaked 1 1/2 cups
Fresh coconut scraped 1 cup
Oil 2 tablespoons
Whole dry red chillies broken 8
Black peppercorns 7-8
Cloves 10
Coriander seeds 1 tablespoon
Cumin seeds 1 teaspoon
Onions 2 large
Salt to taste
Tamarind pulp 1 tablespoon
Method
Step 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.
Step 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.
Step 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.
Step 4
Serve hot with rice.
Nutrition Info
Calories : 1991 Kcal
Carbohydrates : 235.7 gm
Protein : 78.6 gm
Fat : 81.4 gm
Other : Iron- 22.1mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
