Subzis‎ > ‎

Vegetable Kolhapuri


Ingredients:

Veges:

Carrot – 1

Potato – 2 (mid sized)

Beans – 8 to 10

Green peas – a handful

Cauliflower – 20 small flowerets

 

Group 1:

Coconut (preferably kopra) – 5 teaspoons (grated)

Coriander seeds – 1 teaspoon

Pepper – ½ teaspoon

Cloves – 5 or 6

Red chillies – 3 (can add more/less as required)

 

Grind to fine powder:

Pepper – ½ teaspoon

Fennel seeds – ½ teaspoon

Cinnamon – 1 piece

Bay leaves – 2 pieces

Cumin seeds – ½ teaspoon

Cardamom – 1

 

Chilli powder – 1 teaspoon

Turmeric powder – ¼ teaspoon

Salt – 2 teaspoons

Onions – 2 (finely chopped)

Tomatoes – 2 (finely chopped)

Coriander leaves - 2 teaspoons (finely chopped)

Ginger – 1 inch piece

Garlic – 2 small/ 1 big clove

 

Method:

  1. Boil all veges in a pressure cooker for 2 or 3 whistles.
  2. Heat a few drops of oil in a non stick kadai.
  3. Add the group 1 ingredients & fry for 2 to 3 minutes.
  4. Add ½ the chopped onions & fry till onions turn translucent (you will smell a nice aroma).
  5. Keep aside for cooling & then grinding to paste.
  6. Coarsely grind ginger & garlic.
  7. Heat 2 teaspoons of oil in a non-stick kadai & add the freshly crushed ginger garlic paste & sauté for a minute.
  8. Add the rest of the chopped onions, chilli powder, turmeric powder & sauté for 2 to 3 minutes.
  9. Add the chopped tomatoes, salt, sauté till tomatoes melt & blend.
  10. Add the ground paste with ½ a glass of water & allow boiling for 2 to 3 minutes.
  11. Add the boiled veges & allow 5 more minutes of boiling.
  12. Finally add chopped coriander leaves & the ground masala powder.
  13. Serve hot with rotis.


Comments