Vegetable Kolhapuri is special and traditional mix veg sabzi of Maharashtra and is prepared by mixing spices.
Carrot – 1
Potato – 1
Capsicum – 1
Cauliflower – 1 cup
Tomato – 3 (150 grams)
Ginger – 1 inch piece
Green peas – 1/4 cup
Cream – 1/2 cup
Dry coconut – 1/4 cup (grated)
Oil – for frying vegetables and making sabzi
Green coriander – 2-3 tbsp
Asafoetida – 1 pinch
Cumin seeds – 1/2 tsp
Turmeric powder – 1/4 tsp
Coriander powder – 1 tsp
Garam masala – 1/4 tsp
Dry red chilly – 2
Sesame seeds – 1 tbsp
Salt – 1 tsp (as per taste)
Red chilly powder – 1/2 tsp
Rinse the veggies thoroughly and chop them down in small chunks.
Wash the tomatoes, green chilly and ginger, place them in mixture grinder and make a fine paste.
Then heat some oil in a wok or pan and add potatoes into it. Fry till the potatoes turn slight golden brown. Keep the flame high-medium. Transfer the fried potatoes in a plate and add cauliflower, carrot and capsicum one by one, into the same wok.
Stir fry these veggies until they get little crunchy and brown. Transfer these veggies in the same bowl as well.
In another wok or pan, dry roast sesame seeds and cumin seeds on low flame. To it add coconut as well and continue to dry roast until there is change in color. Then turn off the flame.
Let the spices cool down and the grind them to make fine powder.
Heat 2 tsp oil in the same wok and add the following spices into it – asafoetida, turmeric powder, coriander powder and sauté the masala for a while.
To it add tomato-ginger paste, red chilly powder and whole dry red chilies. Now sauté the masala until you see oil leaving the sides of the masala. Then add sesame seeds, cumin seeds-coconut powder, and cream and stir the masala well.
Let it simmer until you see oil leaving the sides of masala. Then add green peas and cook for 2 to 3 minutes until the peas get soft. Now we will add ½ to 0.75 cup of water, salt and garam masala as well.
When you see gentle boil in the gravy, add fried veggies and stir to mix everything nicely. Then cover and cook the sabzi for 2 to 3 minutes.
Sabzi is now ready and done, add some chopped coriander to it.
Transfer to a serving bowl. Serve this spicy, mouth drooling veg kolhapuri sabzi with any Indian bread like parantha, chapatti, naan or poori. It also goes well if served with plain rice or jeera rice.
Recipe in Hindi – http://nishamadhulika.com/1066-veg-kolhapuri-recipe.html
Recipe in English – http://indiangoodfood.com/553-veg-kolhapuri-recipe.html
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