Add the spices paste (click here for complete recipe) and fry till the oil starts to separate. Add the fried brinjals, salt and sugar. Cook on low heat for a few minutes. Do not overcook or the ...

Wash and cut brinjals into pieces. Season with salt and place in a sieve for 30 minutes. Drain out any moisture released. 2. Blend vinegar, red dried Kashmiri chillies, mustard seeds, fenugreek seeds, ...

variety is the soul of goan cuisine, and the vast palette of pickles and chutneys tickle the palate and add spice to meals. during a well-rounded meal, the sour element takes several forms ...

Goan food, which is usually quite spicy, often contains some vinegar in the marinade to balance the fiery heat. Pairing it with cucumbers and limes help mellow out the flavour. Spicy lime pickles ...

vinegar is a key ingredient in Goan cuisine, giving many of its dishes their signature sharp edge. Balchão consists of a fiery, pickle-like tomato and chilli sauce, and while we've used prawns ...

Pour the oil into a non-stick karhai, wok or large pan, about 25 cm in diameter, and set it over a medium heat. Put in the onion and brown for about 5 minutes. Add the garlic and fry for a further ...