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Date: Sun, 12 Dec 93 21:00:43 EST
From: Christina Hulbe (chulbe@magnus.acs.ohio-state.edu)

vindaloo

Blend the folowing into a paste:
2 large onions
6 cloves garlic
1 Cup fresh cilantro
4 dry hot chiles
1 Tbsp whole cumin seeds
1 tsp cinnamon

you might need to add a few Tbsp of water to help
grind.
Heat a non-stick skillet over medium-high flame.
Put paste in the skillet and cook, stirring constantly,
adding Tbsp’s of water as needed to prevent burning,
for several minutes.

Add:
1 Tbsp turmeric
1 tsp ground black pepper
2 Tbsp vinegar (I use cider)
veggies, whatever you want, to feed 4-6 people. Continue
cooking, stiring && adding Tbsps of water 6 or 7 more
minutes.
Add
salt to taste
1/2 tsp ground cloves
2 Cups water
reduce heat to medium and simmer until veggies are
tender and suce has thickened.
You can add cooked beans near the end if you like.