evaporate too much, add a little more.
Press against the pulp with the back of a
spoon and remove any seeds. Set the
tamarind juice mixture aside. If you are
using tamarind paste, just whirl it in
about 1 cup of boiled water until it
dissolves.
- Prep the vegetables. I kept it flexible
here, because just about any type of
vegetables will do. The heartier root
vegetables are best. Some suggestions:
carrots, zucchini, cauliflower, daikon,
white cabbage, onion, broccoli, kale,
mushrooms, sweet potatoes, bell
peppers, parsnips, and turnips. I love
mixing up the cuts as well—I dice some
veggies and julienne others.