Vegetable Vindaloo Recipe

• 1 lb Mixed vegetables (zucchini, carrots, green pepper, cauliflower, etc)
• 3/4 Cup peanut oil or sunflower oil
• 6 Cloves garlic, peeled and slivered
• 3/4-1 lb potatoes, unpeeled, cut into 1 inch cubes
• 1 -1/4 to1- 1/2 lb Onions, peeled and thinly sliced
• 1 tsp Fenugreek seeds
• 1/2 tsp Paprika
• 1/2 tsp Turmeric
• 1-1/2 tbsp Minced fresh ginger
• 2 Hot green chilies, trimmed and chopped, seeds included
• 1-1/2 tsp Garam masala
• 1 tsp Tamarind paste
• 1- 1/2 tbsp Cilantro, chopped
• 1/2 tsp Whole cardamom seeds
• 1/8 tsp Ground cloves
• 1/4 tsp Cayenne
• 1 tbsp Shredded unsweetened coconut
• Salt to taste
• 2/3 cup Water

• Take a large pot, add water.
• Bring it to a boil.
• Heat the oil in a big skillet, add garlic and onion, and lower the flame to medium.
• Fry at medium-high heat till the onion starts to brown for about 10 minutes.
• Keep aside and off the heat.
• Put the potatoes in the boiling water and boil for about 10 minutes.
• Drain and keep aside.
• Cut the vegetables about 1/2 inch thick.
• Place the skillet with the onion back on low flame and add turmeric, fenugreek, paprika, salt, ginger and green chiles.
• Heat till boiling a bit and add 2/3 cup water.
• Add all the vegetables and the boiled potatoes.
• Simmer for 20 minutes, covered.
• Remove about 1/2 cup of hot liquid from the pot, and place it in a bowl.
• Now add tamarind, stirring fiercely to dissolve it and pressing it against the sides of the bowl.
• Pour the mixture back into the pot and raise the heat to high.