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Gari is an Indian vegetarian vindaloo in which vegetables are cooked in a tamarind-based sauce.
Make and share this Gari (tamarind Vegetable Vindaloo) recipe from Food.com.
- 3⁄4 cup peanut oil or 3⁄4 cup sunflower oil
- 1 1⁄4-1 1⁄2 lbs onions, peeled and thinly slice
- 6 cloves garlic, peeled and slivered
- 3⁄4-1 lb new potato, unpeeled,cut into 1 inch cubes
- 1 lb mixed vegetables (zucchini, carrots, green pepper, cauliflower, etc.)
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon turmeric
- 1 teaspoon fenugreek seeds
- 1 1⁄2 tablespoons minced fresh ginger
- 1⁄2 teaspoon salt, to taste
- 2 hot green chilies, trimmed and chopped,seeds included (about 1/4C)
- 2⁄3 cup water
- 1 teaspoon tamarind paste (or substitute 1 TBS lime juice & 1 tsp molasses)
- 1 1⁄2 teaspoons garam masala (indian spice mix)
- 1⁄2 teaspoon whole cardamom seed, de-podded
- 1⁄8 teaspoon ground cloves
- 1⁄4 teaspoon cayenne (or more to taste)
- 1 tablespoon shredded unsweetened coconut
- 1⁄3 cup fresh peas or 1⁄3 cup frozen peas
- 1 1⁄2 tablespoons cilantro, chopped
- 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.