Angela is cooking

Almona (Mackerel cutlets)

It’s my lunch

Mutton curry , veg. Pulao , pickle , salad and watermelon.

Perad (Guava cheese)

Pinagre

OMG - Oh my Goa

Sausage Pao for breakfast at Goa .

Home grown Purslane/Masoor dal

Purslane is wildly grown in the fields during monsoons in Goa. Also called as Xetantli baji, as it grows on the dividers (Merro). Very nutritious with ample of health benefits.

Method :
Boil 1/4 cup of pre-soaked masoor dal with salt. Midway, add finely chopped purslane (1 bunch).

Saute 1 small onion, little cu**in seeds, little mustard seeds, 1/4 tsp garam masala powder , 1/4 tsp of ginger & garlic paste , a pinch of asafoetida (hing).

Add in the boiled dal/purslane and mix well .

add little water , 1 green chillie slit . Check for salt and adjust accordingly. Boil till well
done.

Brinjal/dried prawns curry.

1 large brinjal cut into 2" size/pieces.
Keep immersed in salt water till you add to the curry .

Saute 1 med. onion
1/4 tsp mustard seeds
1/4 tsp jeera and
fry till onions are well done.

Add the brinjal pieces, 1 tablespoon tomato paste, quarter cup water and salt to taste.

Close lid, let it simmer, stir once or twice.

Meanwhile , grind together with little water :

2 red kash. chillies
1 green chilly
1 tbsp garam masala
3 flakes garlic
1/2 inch piece ginger
2 flakes of tamarind little tumeric powder.

Add the ground masala to the brinjals with 1 cup water and the water after cleaning the mixer.
Add a handful of cleaned and washed dried prawns with
1 tbsp of vinegar.

Cook with the lid ON, on medium flame till the brinjals are soft and tender, but not too mushy.

Gently mix in between for even cooking .

Check for salt .

Just 1 min before closing the gas, add 2 pinches of sugar and give a gentle mix .

Serve with plain rice/ chappatis or any bread of your choice.