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