Vindalhõ Masala Paste： Ready to use paste for a vinegary Vindalhõ.
Cut the 1 kg Pork/Beef/Mutton/Prawns/ Vegetable (In Goa was traditionally Pork/Prawns) into small pieces. Apply salt and keep it overnight. The next day wash and drain it. Apply the paste and let it marinate for 4 hours. Shallow fry 2 finely chopped onions, add a chopped tomato and the meat. Cook on a slow flame till the meat is tender.