VEG KOLHAPURI

The only state in India where all spices are perfectly used in food recipes is the Maharashtra. Many dishes like vada pav, pav bhaji originated from Maharashtra. Apart from them, even veg kolhapuri is very famous. A favourite vegetable preparation which is common in Maharashtrian households, the Veg Kolhapuri is spicy, rich and typically served with rice / chapatties or bhakari. The vegetables are cooked in a freshly grounded authentic masalas. This recipe has most of the spices in it. It is also healthy as we add green vegetables. You can avoid onion and garlic if you don’t eat or making for any festival. But, onion and  garlic adds more taste to the recipe.I made little dry version but you can add more water in it and a make it thick gravy. So here is the step by step picture recipe of Veg Kolhapuri …hope you like it….Happy Cooking !!!

INGREDIENTS:

Ingredients for Masala:

1/3 cup Dry Coconut, grated or thinly sliced

1 teaspoon Dry Coriander seed

2 Dry Kashmiri Red chiliis

1 teaspoon Poppy Seeds (or watermelon seeds or 3 cashew nuts)

1 ½ teaspoon Sesame Seeds

½ inch piece of Cinnamon

2 Cloves

3 Black peppercorns

 Seeds of ½ Black Cardamom (or 1 green cardamom)

Ingredients of Sabji:

1/3 cup Potato, cut lengthwise

1/3 cup French Beans, cut into long pieces [I don’t have it so not used]

1/3 cup Green Peas (Fresh and frozen)

1/3 cup Carrot, cut lengthwise

1/3 cups Capsicum, cut lengthwise[I used different coloured peppers]

¼ teaspoon Fennel seeds

1 large Onion, sliced [approx. ½ cup]

1 teaspoon Ginger Garlic paste

1 medium Tomato, finely chopped [approx. 1/3 cup]

¼ teaspoon Turmeric Powder

Salt to taste

1/3 cup Milk, optional (or 1/3 cup water)

1/3 cup Water

2 tablespoon Oil

2 tablespoon finely chopped Coriander Leaves, for garnishing

METHOD:

STEP 1: First rinse, peel and cut the veggies in thick strips or batons. Place them in a steamer pan or pressure cooker.

STEP 2 -  The veggies have to be completely cooked and yet retaining their shape.

STEP 3 -  When the veggies are steaming, gather all the ingredients required for making kolhapuri masala. Listed below all ingredients for pictorial purpose only.

STEP 4 - Heat a pan and dry roast the spices first- grated coconut,  cinnamon, cloves, black pepper, coriander, cumin seeds, stone flower, tej patta, nagkesar, red chilies, nutmeg powder, green coriander and black cardamom seeds.

STEP 5 - Once the spices become fragrant, then add poppy seeds, sesame seeds and desiccated coconut.

STEP 6 - Stir continuously and dry roast till the coconut gets golden.

STEP 7 - Once the spices mixture cools, then take them in a dry grinder or coffee grinder.

STEP 8 - Grind to a fine powder. A slight semi fine powder is also fine. The sesame seeds and coconut will release oil while grinding. So you have to scrape the sides of the masala and grind. If difficult to grind, then add some water and makes a fine paste.

STEP 9 -  Heat oil in a pan and add chopped onions with whole spices.

STEP 10 - Sauté the onions till they are light golden or golden.

STEP 11 - Add ginger and garlic paste

STEP 12 - Stir and then add chopped coriander leaves. Stir and sauté till the raw aroma of ginger garlic goes away.

STEP 13 -  Next add chopped tomatoes with bell peppers and green peas.

Sauté till the tomatoes soften and you see oil leaving the sides.

STEP 14 -  Stir and sauté till the capsicum is about cooked and yet having a slight crunch.

STEP 17 - Add the ground kolhapuri masala and add turmeric powder, red chili powder and asafoetida

5

STEP 16 -  Stir and then add water. Season with salt.Add steamed potato, carrots and cauliflower florets.

STEP 17 -  Stir and simmer for 2 minutes. The consistency of the curry is slightly thin. Check the taste and add more salt, the flavor and taste of the spices does not come through.

STEP 18 -  Lastly add chopped coriander leaves and give a final stir. You can also garnish vegetable kolhapuri with the chopped coriander leaves.

Serve vegetable kolhapuri with soft phulkas or parathas or bhakris. You can also serve this spicy veg curry with bread and steamed rice.

NOTE :  * If you don’t have stone flower (patthar phool) and cobra’s saffron (nagkesar) then its fine. You can also skip poppy seeds (khus khus) as its not available in some countries.

·   * I have made little dry gravy but you may make  a thick gravy.