Beans with roasted spices (Sophie Gonsalves' Osanay samaray) from Madhur Jaffrey's Flavours of India: Over 100 Recipes from Kerala, Goa, Gujarat, Punjab, West Bengal, Tamil Nadu (page 120) by Madhur Jaffrey

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Accompaniments: Goan bread (Poee)

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Notes about this recipe

  • Eat Your Books

    Can substitute osanay (Goan beans) or pinto beans for black-eyed beans, and unsweetened desiccated coconut for fresh coconut (see recipe notes). Serve with accompaniment recipe, crusty bread, chapatis, pitta bread, or rice; or serve as part of a Goan or general Indian meal.

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