Feijoada

Recipe by Cook's Hideout

Blogging Marathon# 39 - Indian States: Day 7 State: Goa Dish: Goan Feijoada Goa is India's smallest state by area and is located on the the weat coast of India. Goa is India's richest state with a GDP per capita 2½ times that of the country as a whole. Goa is a former Portuguese province; the Portuguese overseas territory of Territory India existed for about 450 years until it was annexed by India in 1961. Goa has beautiful beaches and breathtaking views that attract large numbers of international as well as domestic tourists. My dad visited Goa a number of...

Ingredients

• 1 oz 15 . cans beans Pinto Beans (of Pink or - drained and rinsed)
• 1 cup sausages (Vegan - chopped into half moons (optional))
• 1 onion (- medium, chopped)
• 3 chilies (Dry Red)
• 4 cloves garlic
• 10 cloves
• 10 Peppercorns
• 1 tbsp Coriander seeds
• 1 tsp Cumin seeds
• 1 cup coconut milk
• 1 tsp tamarind (paste)
• to taste Salt
• 2 tbsps cilantro (- finely chopped)

Method

1. Heat a pan; dry roast the red chilies, coriander seeds, cumin seeds, peppercorns and cloves until fragrant, about 4~5 minutes over medium-low heat. Remove from the pan into a blender.
2. In the same pan, dry roast garlic cloves until golden brown spots appear. Add them to the blender. Cool slightly before grinding into a smooth paste along with coconut milk.
3. Heat 2tbsp oil to a saute pan; add the onions and cook until slightly browned around the edges. Add the vegan sausages, if using, until they are nicely toasted.
4. Next add the tamarind paste and the ground masala paste. Mix well and bring the mixture to a boil. Reduce to simmer and cook for 5 minutes.
5. Add the beans along with 1 cup of water and salt. Bring the curry to a boil, reduce flame to simmer and cook for 12~15 minutes, for all the flavors to mingle. Garnish with chopped cilantro.
6. Serve hot with rice or bread.

View the recipe instructions at Cook's Hideout