Goan Feijoada

Pink bean curry with coconut and spices


  • 1 cup pink beans, soaked overnight and pressure cooked
  • 1 cup Coconut, grated
  • 1 teaspoon Oil
  • 1 Onion, chopped
  • 4 cloves garlic, crushed
  • 3 red chilies
  • 1 teaspoon cumin seeds
  • 1 tablespoon coriander seeds
  • 10 peppercorns
  • 10 cloves
  • Salt to taste
  • 1 tablespoon tamarind pulp
  • Coriander leaves, chopped for garnish


  1. Dry roast red chillies, coriander seeds, cumin seeds, peppercorns, and cloves. Blend into coarse powder.
  2. Dry roast garlic and coconut till slight brown. Blend along with masala powder into smooth paste with cup of water.
  3. Heat oil. Fry onions till light brown. Fry tamarind paste and masala paste. Add water and bring to boil.
  4. Simmer for five minutes and add beans along with cup of water. Adjust taste with salt. Bring to boil. Simmer for 15 minutes.
  5. Garnish with coriander leaves, and serve Goan Feijoada hot with rice.

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