Monday, January 08, 2007
i lived in goa for three years.being a vegetarian i missed out the famous goan vindaloo and fish curry. i used to take generous helpings of bebinca at the end of a meal. till a friend of mine told me how many eggs go into its making. after that i have hardly ever eaten bebinca.
i was under the impression that vindaloo goes only with mutton or pork till sometime back. suddenly my curiosity arose one day and i started surfing the net for veg vindaloo. and lo and behold i came across a quick fire recipe for the hot and fiery veg vindaloo by maya kaimal.
"prepare a hot and sour curry made with black pepper and coriander tempered by tangy tamarind and coconut milk. a perfect sauce for spicing up vegetables.heat the sauce in a pan with boiled vegetables,simmer and serve".
i surfed for a more detailed recipe. luckily i got one. thank you john for your help.
GARI (TAMARIND VEGETABLE VINDALOO)
"The searing heat and intensely spiced flavors of vindaloo, a distinguished dish of southern India, is not just for carnivores. Gari is a vegetarian vindaloo in which sweet summer vegetables are cooked in a rich, tart, tamarind-based sauce. Substitutions for the various vegetables based on seasonal variations are acceptable, as long as the substitutes are sweet and firm and not sour and leafy. Serve with plain rice and raita.
3/4 C peanut or sunflower oil
1 1/4 to 1 1/2 lbs onions, peeled and thinly slice
6 medium garlic cloves, peeled and slivered
3/4 to 1 lb new potatoes, unpeeled, cut into 1-inch cubes
1 lb mixed vegetables: zucchini, carrots, green pepper, cauliflower, etc.
1/2 tsp paprika
1/2 tsp turmeric
1 tsp fenugreek seeds
1 1/2 TBS minced fresh ginger
1/2 tsp salt, or to taste
2 hot green chiles, trimmed and chopped, seeds included (about 1/4 C)
2/3 C water
1 tsp tamarind concentrate (or substitute 1 TBS lime juice & 1 tsp molasses)
1 1/2 tsp garam masala (recipe follows)
1/2 tsp whole cardamom seeds, de-podded
1/8 tsp ground cloves
1/4 tsp cayenne (or more to taste)
1 TBS shredded unsweetened coconut
1/3 C fresh or frozen peas
1 heaping TBS cilantro, chopped
Bring a large pot of water to a boil. Meanwhile, 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.
Meanwhile, 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 little 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. Meanwhile, 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. Makes 3-4 servings."
sounds yummy. i must try it soon. and then i can tell the world that there is veg vindaloo too!
the stage is now set for a gastronomic attack. what if i were to add garlic- soaked wine and vinegar on the bed of aromatic basmati rice and spicy and chilli vindaloo curry.
maybe the mutton vindaloo afficionados would have a change of heart and opt for a veg vindaloo .