Make the vindaloo paste by grinding the ingredients marked as 'grind' in the vinegar.
In a vessel, pour oil and fry the sliced onions, and crushed garlic.
Stir when browned, add ground curry paste and fry it.
Then add the mince and fry till the water has evaporated.
Then put the potatoes, previously pared and cut into small cubes, and the washed green peas, with half a tea cup of boiling water, till all the ingredients are immersed and the water is about half an inch above them.
You may need some more water for that. Simmer till the vegetables are cooked.
Temper crushed garlic in a little hot cooking oil .
Add vinegar and salt to taste, and put off the fire.
Bawarchi of the Week
Chitra Ramachandran is a very talented home cook who is enthusiastic about South Indian Vegetarian cooking styles.