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, ...

Balchao is a Goan pickle. As an experiment ... reasserted to me that we were doing at least something right. In the recipe I am sharing with you readers, I haven’t put in the oil as it ...

Come Christmas, Goan households follow the tradition of exchanging dessert platters punctuated with classics such as Bebinca, Dodol, Pinaca, Bolinhas, and Baath, which are usually made by following ...

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 ...

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 ...