Celery Root in Chili Tamarind Sauce

1 celery root, peeled and cut into large chunks
3 dried red chilies (optional)
1 1/2 teaspoons cumin seeds
8 garlic cloves
4 tablespoons olive oil
2 tablespoons tomato paste (or use canned pumpkin/butternut)
2 - 4 tablespoons tamarind concentrate
1/4 teaspoon asafoetida

Put the celery root pieces into the saucepan and cover with water. Bring to a boil and cook until the pieces are tender. You should be able to insert a sharp knife into a chunk and have it come out cleanly, without the chunk disintegrating.

Drain the celery root and douse thoroughly with cold water to stop the cooking.

Soak the chilies for about 5 minutes in warm water. Drain the chilies and transfer them to the mini-prep. Add the cumin, garlic, tomato paste and tamarind and grind to a paste.

Heat the oil in the saucepan. Add the spice paste and cook until the oil starts to separate out from the paste. Stir constantly; you don't want this to burn. Add the asafoetida and the celery root pieces. Stir to coat, cover and simmer 5 minutes.

Recipe Source: Best Ever Curry Cookbook by Mridula Baljekar, p. 108
From: Fearless Kitchen: Helping people feel confident in their kitchens. [archive.org]