This morning I was at the Villa Theresa convent in our parish. The nuns were celebrating the feast day of their founder, Blessed Mary of the Passion. The sisters made some pork vindaloo with dosas for breakfast and I had to get my hand on this recipe. Here is Sr. Antonetta’s recipe

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Brinjals with vindaloo masala Brinjal - one very large (Black Nadia variety - see image below) Garlic - 15 cloves Curry leaves 4 sprigs For masala - grind the following…