Description
Gari is an indian vegetarian vindaloo in which vegetables are cooked in a tamarind-based sauce.
Ingredients
- Peanut Oil
- Onions
- Garlic
- New Potato
- Mixed Vegetables
- Paprika
- Turmeric
- Fenugreek Seeds
- Fresh Ginger
- Salt
- Green Chilies
- Water
- Tamarind Paste
- Garam Masala
- Cardamom Seed
- Ground Cloves
- Cayenne
- Unsweetened Coconut
- Fresh Peas
- Cilantro
Instructions
- 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
- 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 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
- 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, 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