Gari (tamarind Vegetable Vindaloo)

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 3
• 3/4 cup peanut oil or 3/4 cup sunflower oil
• 1 1/4-1 1/2 lbs onions, peeled and thinly slice
• 6 cloves garlic, peeled and slivered
• 3/4-1 lb new potato, unpeeled,cut into 1 inch cubes
• 1 lb mixed vegetables (zucchini, carrots, green pepper, cauliflower, etc.)
• 1/2 teaspoon paprika
• 1/2 teaspoon turmeric
• 1 teaspoon fenugreek seeds
• 1 1/2 tablespoons minced fresh ginger
• 1/2 teaspoon salt, to taste
• 2 hot green chilies, trimmed and chopped,seeds included (about 1/4c)
• 2/3 cup water
• 1 teaspoon tamarind paste (or substitute 1 tbs lime juice & 1 tsp molasses)
• 1 1/2 teaspoons garam masala (indian spice mix)
• 1/2 teaspoon whole cardamom seed, de-podded
• 1/8 teaspoon ground cloves
• 1/4 teaspoon cayenne (or more to taste)
• 1 tablespoon shredded unsweetened coconut
• 1/3 cup fresh peas or 1/3 cup frozen peas
• 1 1/2 tablespoons cilantro, chopped

Recipe

• 1 bring a large pot of water to a boil.
• 2 heat the oil in a large, deep skillet, add the onion and garlic, and lower the heat to medium.
• 3 fry at medium-high heat until the onion starts to brown (about 10 minutes).
• 4 set aside, off the heat.
• 5 drop the potatoes in the boiling water and boil 10 minutes.
• 6 drain and set aside.
• 7 slice the vegetables about 1/2 inch thick.
• 8 place the skillet with the onion back on low heat and add paprika, turmeric, fenugreek, ginger, salt, and green chiles.
• 9 reheat until sizzling a bit and add 2/3 c water.
• 10 stir in the vegetables (except the peas) and the potatoes.
• 11 simmer 20 minutes, covered.
• 12 remove about 1/2 c of hot liquid from the pot, place in a deep bowl, and add the tamarind concentrate, stirring fiercely to dissolve it and pressing it against the sides of the bowl.
• 13 pour the mixture back into the pot, increase the heat to high, bring liquid to boil and reduce it until the sauce is very thick (about 5 minutes).
• 14 stir in the garam masala, cardamom, cloves, cayenne, and coconut, lower heat and simmer uncovered for 30 minutes.
• 15 cook peas separately in boiling water until just tender (2-3 minutes), checking frequently.
• 16 cool them under cold running water and reserve.
• 17 just before serving, add the peas to the mixture, cook them just long enough to warm them and serve the dish.
• 18 garnished with cilantro.