This curry was similar to our Thattaipayaru ( Black eyed peas ) Kulambu but it uses coconut. we Won't use coconut.
This was simple yet delicious curry goes well with roti or rice.
Goan cuisine has the influence of portuguese because of it being a Portuguese colony. This Feijoada is a portuguese stew made with beans and meat. It can be made without meat and can use any bean of your choice.
2 cup black eyed peas
6 garlic cloves
1 inch piece of ginger
1 tsp coriander powder
1 tsp Chilli powder
1 tsp cumin powder
1/2 tsp turmeric powder
Salt to taste
1 cup coconut milk
1 tsp Jaggery
1 tsp Tamarind paste
2 tbs oil
1 tsp Lemon Juice
Wash and soak the black eyed peas overnight.
Next day , drain the water and wash again.
Add the peas to a pressure cooker with enough water and cook for three whistles.
Chop the onion , garlic and ginger.
Puree the tomatoes into a smooth mixture.
Heat a large pan and add oil .
add in the sliced onion and saute till the onion turns golden brown.
Add the ginger and garlic , saute for a minute.
Add the chilli powder , coriander powder , cumin powder and turmeric and give a quick stir.
Add the tomato puree and keep stirring for five to ten minutes or till the oil oozes on top.
Now , add the cooked black eyed peas along with the water and stir well .
Add the jaggery , tamarind ,salt and coconut milk. Cook on simmer with covering for 10 minutes with occasional stirring.
Take off from flame and add the lemon juice and chopped coriander leaves.
Feijoada is ready to serve.
Serve this coconut flavoured curry with rice / Roti.
- Add in the grated jaggery, tamarind paste and stir well. Simmer the Feijoada stew for another 5-6 minutes, taking care not to allow it to boil vigorously.
- Top it up with lemon juice and chopped coriander and serve hot.
- Serve the Feijoada (Spicy Goan Black-eyed Peas Stew) along with rotis or rice or even a slice of bread. Combine it with a hearty salad and make it as a whole meal in itself.