Gari Tamarind Vegetable Vindaloo Food

GARI (TAMARIND VEGETABLE VINDALOO)

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.

VINDALOO VEGETABLES

Steps:

• In a blender or food processor, add 1 tablespoon oil, garlic, ginger, brown sugar, coriander, cumin, mustard, cayenne, turmeric, and vinegar; process until mixture is smooth; set aside.
• Heat the remaining oil in a skillet over medium-high heat.
• Add in the onion and carrot, cover and cook for 5 minutes or until softened.
• Transfer the onion and carrot to a 4-quart slow cooker on LOW heat setting.
• Add in the spice paste, stir and cook for 1 minute.
• Add in the next 4 ingredients; stir to combine.
• In a small bowl, mix together the tomato paste and water; add to the slow cooker along with salt and pepper to taste; cover and cook on LOW for 6 hours.
• Add in the peas; cook for 10 more minutes to allow them to heat; serve.

PORK VINDALOO

Steps:

• In a food processor or blender, mince garlic and ginger. Add vinegar, turmeric, cumin, chili powders and salt and blend well. Transfer to a large bowl, add pork and turn to coat well. Cover and set aside at room temperature for one hour.
• Place tamarind in a bowl with one cup hot water. When cool enough to handle, crush tamarind with fingers to extract pulp clinging to fibers. Add another cup of hot water and mix well. Strain into a clean bowl, discarding fibrous residue.
• In a large sauté pan, combine oil, cinnamon, cloves, cardamom and mustard seeds. Fry over medium-high heat until sizzling and aromatic, about 4 minutes. Add onion and cook, stirring often, until lightly browned, about 5 minutes. Add pork and cook, turning until lightly browned, about 6 minutes.
• Add tamarind juice and bring to a boil. Reduce heat to medium-low, cover, and cook until pork is tender, about 1 1/2 hours. Add bell pepper and cook 7 minutes. Serve with rice.