This will prevent it from getting brown when exposed to air as well as reduce the bitterness from the brinjal. I tried out both the recipes, the goan pork roast with the goan tempero-cheiroso. Cut the brinjal and leave it soaking in salted water for around 15-20 minutes. Grind the coriander, onion, cloves, cardamom, cinnamon, cumin and mustard along with the vinegar to a thick paste. Grind the soaked ingredients to a thick paste. Prep your ingredients and spices before you begin to save time while cooking. Soak all the recheado masala ingredients in the 1/2 cup vinegar for a few hours, with the exception of the onion, sugar and oil. Apply salt and ginger/garlic paste and keep aside for 1/2 hour. Inspired by the numerous ingredients and methodologies used in curries cooked in the Bardez and bordering regions of Goa, this recipe of mine is spicy and bursting with flavour. A personal page to highlight my cooking, as well as foods that I experience in my travels. If making the roasted version, individually dry roast the spices prior to grinding them. Clean and cut the meat into small pieces. This recipe started off as an experiment with roasted spices and developed from there. Search This Blog Pulao JGet link Facebook Twitter Pinterest Email Other Apps Goan Pulao: A staple rice dish at most Sunday and celebratory meals in Goa, this simple Pulao is loaded with fragrant spices and forms the perfect accompaniment to spicy curries and side dishes. Beef Bardez, an original recipe created as a tribute to the region of Goa that I come from.

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