Goan Pork Sausages

Ingredients
250 grams of Goan Pork Sausages
1 tablespoon of cooking oil
2 medium onions sliced
1 tablespoon of ginger-garlic paste
2 potatoes cooked and diced
1/2 teaspoon of turmeric powder
1 teaspoon of chilli powder
2 teaspoons of coriander powder
1 teaspoon of cumin powder
Salt to taste
Vinegar (optional)

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Method
Heat the oil in the pan. Add the onions and fry on high flame till it starts turning pink. Add the ginger-garlic paste and fry till the raw smell disappears. Add the meat from the sausages with the turmeric, chilli, coriander and cumin powders. Stir for about a minute, then add a cup of water. Simmer and cook till the meat is tender. ( Add water if required and stir occasionally. Add extra salt and vinegar if desired.) Add the potato and allow it to cook for a few minutes till the grease starts separating.  

Vankaya Pulusu

Ingredients

10-12 dry red chillies
2 tablespoons of coriander seeds
1 teaspoon of cumin seeds
3-5 medium tomatoes
one lime-sized ball of tamarind
2 tablespoons of cooking oil
1/2 teaspoon of mustard seeds
1/2 teaspoon of broken urd dal
a pinch of asafoetida
2-3 finely chopped medium onions
1 tablespoon of ginger/garlic paste
5-7 medium brinjals chopped into bite sized chunks
1/2 teaspoon of turmeric powder
a few curry leaves
salt to taste

Method

Dry fry the red chillies, coriander seeds, and cumin seeds. Grind this into a fine powder.

Pressure cook the tomatoes with the ball of tamarind. Extract the juice and discard the pulp.

Heat the oil in a kadai. Once hot, add mustard seeds. When they sputter, add the urd dal and a pinch of asafoetida. Increase the heat to high. Add the chopped onions to and cook till browned. Then add the ginger/garlic paste and stir a few times. Add the ground powder, stir a few times, then add the chunks of brinjal. Stir till the brinjal is coated with the mixture, and add the tomato/tamarind extract to this and bring to a boil. Turnn the heat to low, the add the curry leaves, turmeric powder and salt to taste.

Boil till the brinjal is cooked well and the gravy reaches the desired consistency. Serve with hot rice.