Goan Feijoada Alsande and Soya Chunks (Vegetarian)
Delicious Goan Feijoada with alsande or cow chick peas and soya chunks.
Servings: 6 people
Calories:
Ingredients
- 1 cup alsande soaked overnight and cooked
- 1 cup soya chunks I used the smaller ones called mini
- 1 teaspoon Oil
- 2 Onion chopped
- 4-5 dried red chillies adjust as per taste
- 6 cloves garlic crushed
- 5 cloves
- 10 pepper corns
- ½ tablespoon coriander seeds
- ½ teaspoon cumin seeds
- Tamarind a small lemon sized ball
- ¼ cup Water
- 1 cup coconut grated
- Salt to Taste
- Coriander leaves for garnish
Instructions
- In a kadhai/wok dry roast the red chillies, coriander seeds, cumin seeds, peppercorns, and laung/cloves on low flame until fragrant and a couple of shades darker.
- Transfer the ingredients to a mixer/grinder.
- In the same kadhai/wok roast dry-roast the garlic until golden-brown spots appear. Add to the mixer/grinder.
- Roast the grated coconut over low heat, stir constantly until lightly roasted and golden.
- Add to the mixer/grinder and blend the masala until you get a smooth paste with water as needed.
- Add 3 cups water add a pinch salt and soya chunks and bring to boil for 5 minutes. Then drain and squeeze out the water. Set aside.
- Add oil to kadhai/wok and sauté the chopped onions stirring them frequently till golden.
- Add the boiled soya chunks and sauté for 2-3 minutes.
- Add the beans, tamarind paste and the ground masala paste. Mix well and let the mixture cook.
- Add water as needed and add salt to taste.
- Let the curry boil then simmer on low flame for about 15-20 minutes.
- Garnish with coriander leaves, and serve hot with some rice or bread.
Nutrition
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg