Alhamdulillah! With the help of an FB group for Yanbu ladies, I found a lovely family who was willing to take care of Ragee until I come back from vacation. So last night was the day and I believe more than us, Ragee was feeling very overwhelmed and kind of knew something was going on as she saw us pack her all things. She went hiding the moment she saw a box - that is so unlikely of her. 🙁
Feijoada | Goan Black-eyed Peas Curry
- Wash and drain the soaked black-eyed peas thoroughly.
- Add them into a pressure cooker with sufficient water and pressure cook the beans until soft and tender. (4 whistles and let it cool on its own)
- Puree the tomatoes by roughly chopping them into large chunks and blend without adding water till they are lump-free.
- heat some oil in a deep saucepan or curry pot and add the sliced onions.
- Saute onions until they are golden.
- Add the minced ginger and garlic and continue to sauté for 4-5 minutes.
- Next, add the red chilli powder, turmeric powder, coriander powder and cumin powders and mix well.
- Pour in the tomato puree and mix everything and cook until the oil begins to release.
- Tip in the cooked black-eyed beans and mix for a minute.
- Add salt, coconut milk, and a little water to bring it to the consistency you desire.
- Add the jaggery and pomegranate molasses or tamarind paste and stir well.
- Simmer the curry for 5-6 minutes, ensuring not to allow it to boil vigorously.
- Drizzle some lemon juice and chopped coriander and serve Feijoada (Spicy Goan Black-eyed Peas Stew) hot with chapatis or rice or even a slice of bread.
I must thank the two days we were internet deprived - the time when I made a soft toy for Ragee (seen in the image) and this curry - both the activity was so calming!