Gari (Tamarind Vegetable Vindaloo)

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

Bring a large pot of water to a boil. Heat the oil in a large, deep
skillet, add the onion and garlic, and lower the heat to medium. Fry at
medium-high heat until the onion starts to brown (about 10 minutes). Set
aside, off the heat. Drop the potatoes in the boiling water and boil 10
minutes. Drain and set aside. Slice the vegetables about 1/2 inch thick.
Place the skillet with the onion back on low heat and add paprika,
turmeric, fenugreek, ginger, salt, and green chiles. Reheat until
sizzling a bit and add 2/3 cup water. Stir in the vegetables (except the
peas) and the potatoes. Simmer 20 minutes, covered. Remove about 1/2 cup
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. 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). Stir in the garam masala, cardamom, cloves, cayenne,
and coconut, lower heat and simmer uncovered for 30 minutes. Cook peas
separately in boiling water until just tender (2-3 minutes), checking
frequently. Cool them under cold running water and reserve. Just before
serving, add the peas to the mixture, cook them just long enough to warm
them and serve the dish. Garnish with cilantro

Recipe Notes

Gari is an Indian vegetarian vindaloo in which vegetables are cooked in a
tamarind-based sauce.

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