How to make Pungent Feijoada -

Rajma cooked the Goan way is just as tasty.

Sanjeev Kapoor

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 Peas and Raw Banana Subzi Aloo Nazakath Vazul Bandhgubhi Paneer Khada Pav Bhaji

Pungent Feijoada

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


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.

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MasterChef Sanjeev Kapoor

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 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.