Goan Chorizo Feijoada

Soak the rajma beans overnight. In the morning, in a cooker add soaked rajma beans, add water and pressure cook for about 5 whistle. ( depends on your cooker, for me it takes 8 whistle)

Grind the Kashmiri chillies, 1 Onion, ginger, garlic, cumin seeds, turmeric, sugar, vinegar, tamarind water to form a uniform paste. (no need to add extra water, tamarind water and vinegar helps the mixture to grind paste)

Cut the pork into small pieces and marinate it with grounded paste for 3 hours. Using a scissor cut the outer cover of choris and shred the meat and keep aside in other bowl.

Now in a thick bottom pan add marinated pork meat and let it fry in the fat (if you find meat dry add oil for frying). When pork is fried/cooked add onion (left over) and saute till it turn cooked. Now add tomatoes and green chili and keep stirring.

When the pork is completely cooked now add shredded choris and give a nice mix. Let the meat and choris cook for 5 minutes then added pressure cooked kidney beans to it, add water then boil the curry.

once the curry is boiled, taste it if you find seasoning less add salt then boil for few minutes. Now the pork feijoada is ready to serve with rice.