Vegetables to boil
¼ cup french beans, chopped
¼ cup carrot, chopped
¼ cup green peas
¼ cup cauliflower florets
¼ cup potato, chopped
For Kolhapuri Masala
2 tbsp Dry Coconut, grated
1 tsp Dry Coriander Seeds
2 Dry Kashmiri Red Chilli
3 cashew nuts
1½ teaspoons Sesame Seeds (til)
½ inch piece of Cinnamon
2 Cloves
3 Black peppercorns
Other Ingredients
2 tbsp oil
1 medium sized onion, finely chopped
1 tsp ginger-garlic paste
2 medium sized tomatoes, finely chopped
½ capsicum, cubed (colour of your choice)
½ tsp turmeric
salt to taste
2tbsp fresh coriander leaves
Dry roast all ingredients listed in masala section above (coconut, dry coriander seeds, dry kashmiri red chilli, cashew nuts, sesame seeds, cinnamon, cloves, black peppercorns and black cardamom seeds) in a pan until masala releases nice aroma.
Transfer them to a plate and let them cool at room temperature.
Add roasted spices in a small jar of a mixer grinder and grind until smooth powder.
Cut all the vegetables lengthwise. Boil potato, french beans, carrot and green peas in salted water until 90% cooked. They should be crunchy and not mushy after cooking.
Heat 2 tablespoons oil in a pan over medium flame.
Add onion and sauté until it turns translucent. Add ginger-garlic paste. Sauté for a minute. Add capsicum, chopped tomato and salt, Sauté until tomatoes turn soft.
Add the kolhapuri masala powder and turmeric powder. Mix well and cook for a minute.
Add boiled vegetables and water, Cook until you get the desired consistency of gravy.
Garnish Veg Kolhapuri with fresh coriander leaves.
Veg Kolhapuri is a spicy combination of masala's mixed with chopped vegetables. It helps include vegetables as part of the diet and so should be a nice choice to cook frequently.
(2 Votes)
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