Vegetable Vindaloo is a delightful Goan recipe. Learn how to make/prepare Vegetable Vindalu by following this comfortable recipe.
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• 1 lb Mixed veggies (zucchini, carrots, green pepper, cauliflower, etc)
• 3/4 Cup peanut oil or sunflower oil
• 6 Cloves garlic, stripped and slivered
• 3/4-1 lb potatoes, unpeeled, cut down into 1 inch blocks
• 1 -1/4 to1- 1/2 lb Onions, stripped and thinly chopped up
• 1 tablespoon Fenugreek seeds
• 1/2 tablespoon Paprika
• 1/2 tablespoon Turmeric
• 1-1/2 tbsp Minced freshly ginger
• 2 Hot green chilies, trimmed down and chopped, seed included
• 1-1/2 tablespoon Garam spices
• 1 tablespoon Tamarind paste
• 1- 1/2 tbsp Cilantro, chopped up
• 1/2 tablespoon Whole cardamom seed
• 1/8 tablespoon Ground cloves
• 1/4 tablespoon Cayenne
• 1 tbsp Shredded sugarless coconut
• Salt to taste
• 2/3 cup Water
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| • | Take a large pot, add water.
| | • | Bring it to a boil.
| | • | Heat the oil in a large skillet, add garlic and onion, and lower the burn to medium.
| | • | Fry at medium-high heat up until the onion begins to brownish for about 10 minutes.
| | • | Keep aside and off the heat.
| | • | Put the white potatoes in the boiling water and boil for about 10 minutes.
| | • | Drain and keep aside.
| | • | Cut the veggies about 1/2 inch thick.
| | • | Place the skillet with the onion back on low burn and add turmeric, fenugreek, paprika, salt, ginger and green chiles.
| | • | Heat until boiling a bit and add 2/3 cup water.
| | • | Add all the veggies and the boiled potatoes.
| | • | Simmer for 20 minutes, covered.
| | • | Remove about 1/2 cup of red-hot liquid from the pot, and place it in a bowl.
| | • | Now add tamarind, stirring fiercely to dissolve it and pressing out it against the sides of the bowl.
| | • | Pour the mixture back into the pot and raise the heat up to high.
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