Monday, April 27, 2009

Veggie Vindaloo

Apologies to my dear Anshuman for "f'ing up his recipe," as he so graciously put it. (The original first ingredient was "a whole buttload of lamb," if that gives you any clue). However, this sounded so tasty that I decided it would be worth it to try a non-carnivorous version anyway :). (He also conceded that you could probably also add sweet potato and bell peppers to mix it up a little).

1 Tbs cider vinegar
2 tbs tamarind pulp
2 large onions
15-20 garlic cloves
1 inch finger of ginger
2 Tbs grated Coconut.
6 potatoes, cut in 1 inch cubes.
1 tsp each of cumin, coriander, red Chilli powder, and black pepper.
1/2 tsp turmeric
2 paprika cut into 4s
Two red chillis
one inch of cinnamon bark
3 cloves
2 bay leaves.

Grind one onion with half the garlic, with a little water. Add the vinegar, tamarind pulp, cumin, coriander, red chilli, black pepper powder and make a fine masala paste.

Chop the remaining onion.
Crush the ginger and garlic in a mortar & pestle.

In a flat bottom pan, heat 3 TBS oil. Add the bay leaves, cloves, cinnamom,
two red chillis. Add the onion and saute for 2 minutes. Add ginger garlic, and saute till golden brown. Add the masala paste, and add litle water, and fry till oil
separates from mixture. Add salt to taste and stir well.

Add the potatoes and other veggies, paprika and stir well. Add the grated coconut, and add 2 cups of hot water. Let it simmer in low heat till potatoes/veggies are cooked.

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