Gari Tamarind Vegetable Vindaloo Recipes

Steps:

• 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 C water.
• Stir in the vegetables (except the peas) and the potatoes.
• Simmer 20 minutes, covered.
• 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.
• 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.
• Garnished with cilantro.

Steps:

• In a small bowl whisk tamarind with water. Heat a heavy skillet over medium heat. Add cumin, mustard and coriander seeds; toast, stirring, until they begin to pop; transfer to a coffee or spice grinder along with curry leaves, cinnamon and peppercorns. Process to a fine powder and add to tamarind. In a blender combine garlic, chilies to taste and ginger and process to a paste. Add 2 tablespoons of the mustard oil and spiced tamarind mixture; process until combined. In a large bowl place pork and pour blender contents over; toss to combine. Marinate covered 2 hours at room temperature or refrigerate overnight.
• In a large skillet heat remaining 1/2 cup mustard oil over medium-high heat. Add onion and saute 10 minutes, or until lightly browned. Add turmeric, fenugreek, chili powder to taste, coriander and salt; cook, stirring constantly, 30 seconds until spices are fragrant. Reduce heat to medium and add pork and marinade. Cook, turning pork often, 5 minutes. Stir in vinegar and water. Reduce heat to low, cover and cook, about 1 1/2 hours, or until pork is very tender. Serve with rice, garnished with browned onions and cilantro.