Vegetable Vindaloo

Ingredients:

• 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

How to make Vegetable Vindaloo:

• 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.