|
Ingredients
|
Quantity
|
|
Peanuts or sunflower oil
|
¾ cup
|
|
Onions – thinly sliced
|
1 ¼ pounds (1 ½ lbs)
|
|
Garlic cloves – silvered
|
6 medium
|
|
New potatoes – unpeeled cut in 1” cubes
|
¾ pounds (1 lb)
|
|
Mixed vegetables (zucchini, carrots, green
pepper, cauliflower etc.)
|
1 pound
|
|
Paprika
|
½ tsp
|
|
Turmeric
|
½ tsp
|
|
Fenugreek seeds
|
1 tsp
|
|
Minced fresh garlic
|
1 ½ tsp
|
|
Salt
|
½ tsp or to taste
|
|
Hot green chillies (trimmed & chopped –
seeds included )
|
2 (about ¼ cup)
|
|
Water
|
2/3 cup
|
|
Tamarind concentrate
|
1 tsp
|
|
Or
|
|
|
Lime juice
|
1 tbsp
|
|
Molasses
|
1 tsp
|
|
Garam masala – recipe in direction
|
1 ½ tsp
|
|
Whole cardamom seeds – depodded
|
½ tsp
|
|
Ground cloves
|
1/8 tsp
|
|
Cayenne
|
¼ tsp or to taste
|
|
Shredded unsweetened coconut
|
1 tbsp
|
|
Fresh frozen peas
|
1/3 cup
|
|
Chopped cilantro
|
1 tbsp
|
|
Yoghurt
|
|
The searing heat and intensely spiced flavors of vindaloo, a
distinguished dish of southern India, is not just for carnivores. Gari is a
vegetarian vindaloo in which sweet summer vegetables are cooked in a rich,
tart, tamarind-based sauce. Substitutions for the various vegetables based on
seasonal variations are acceptable, as long as the substitutes are sweet and
firm and not sour and leafy. Serve with plain rice and raita. (See recipe for
Kela Ka Raita.)
Bring a large pot of water to a boil. Meanwhile, 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.
Meanwhile, slice the vegetables about ½ inch thick. Place the
skillet with the onion back on low heat and add paprika, turmeric, fenugreek, ginger,
salt, and green chillies. Reheat until sizzling a little and add 2/3 C water.
Stir in the vegetables (except the peas) and the potatoes. Simmer 20 minutes,
covered.
Remove about ½ 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. 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. Meanwhile, 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
garnished with cilantro.
Makes 3-4 servings.
Garam Masala
|
Ingredients
|
Quantity
|
|
Cardamom pods
|
2 tbsp
|
|
Ground cinnamon
|
4 tbsp
|
|
Whole cloves
|
2 tbsp
|
|
Cumin seeds
|
1 tbsp
|
|
Mace
|
1 tbsp
|
|
Ground nutmeg
|
1/8 tsp
|
Place spice mixture in a skillet and roast it lightly over a high
flame until the spices darken in
color. Grind in an electric spice mill and store
in an airtight bottle.