In a large bowl, combine the cubed beef, white vinegar, minced garlic, minced ginger, ground cumin, ground coriander, turmeric powder, red chili powder, ground black pepper, and salt. Mix thoroughly to ensure the beef is well coated with the spices. Cover the bowl and let it marinate in the refrigerator for at least 2 hours, preferably overnight.

Cooking Process

Cook the Onions

In a large pot, heat the vegetable oil over medium heat. Add the thinly sliced onions and sauté until they are golden brown, stirring occasionally, which should take about 10-15 minutes.

Add the Marinated Beef

Once the onions are golden brown, add the marinated beef to the pot. Cook on medium-high heat, stirring occasionally, until the beef is browned on all sides, about 8-10 minutes.

Add Tomatoes and Green Chilies

Stir in the chopped tomatoes and slit green chilies. Cook for an additional 5 minutes until the tomatoes soften.

Simmer the Vindaloo

Add the coconut sugar or jaggery and water to the pot. Bring to a boil, then reduce the heat to low. Cover and simmer for about 1.5 to 2 hours, or until the beef is tender. Stir occasionally and add more water if necessary to prevent sticking.

Final Seasoning

Taste the vindaloo and adjust the seasoning with additional salt, if needed. Serve hot with rice or bread.