| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 2 | Tomatoes; small | |
| 1 | sl | (1/2") ginger |
| 6 | Garlic cloves | |
| 1 | pn | Turmeric |
| 1 | ts | Cumin |
| 2 | Onions; small, chopped | |
| 3 | Chiles; dried, red | |
| Salt to taste | ||
| 1/2 | Onion; sliced | |
| Oil | ||
| 1 | tb | Vinegar or tamarind water; or more to taste (up to 2) |
| Meat; cut up (e.g. into cubes) | ||
| Potatoes; cut up |
INSTRUCTIONS
PASTE REMAINING INGREDIENTS (from friend of Toni's in Bangalore, 1971) Fry the sliced onion in oil. Add the spice paste and vinegar/tamarind and bring to a boil. Add meat and potatoes and fry for 10 minutes, then add a little warm water and cook until done. Posted to CHILE-HEADS DIGEST V4 #126 by Brent Thompson <brent@hplbct.hpl.hp.com> on Sep 17, 1997
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