Veg Kolhapuri | Vegetable Kolhapuri recipe restaurant style
Veg kolhapuri, one of the tastiest veg gravies from the spicy Kolhapur cuisine, flavorful prepared with fresh vegetables, lots of spices, and coconut.
Ingredients
Ingredients:
To saute & grind:
- 3 kashmiri red chillies
- 1 tbsp coriander seeds
- 1 tsp poppy seeds
- 1 tsp sesame seeds white or black
- ½ tsp peppercorns
- ½ tsp cumin seeds
- 1 cardamom
- 2 cloves
- 1 mace
- 1 cinnamon stick
- 1 black cardamom
- 3 tbsp grated coconut dried/fresh
Other ingredients:
- 2 tbsp oil
- 1 big onion
- 1 tsp ginger garlic paste
- 1 tomato
- ¼ tsp turmeric powder
- ½ tsp chilli powder
- 2 cups water
- 1 tsp salt
- 2 tbsp coriander leaves
Veggies used:
- 1 cup cauliflower
- ½ cup beans
- ½ cup carrot
- ½ cup green peas
- ½ cup potato
Instructions
Preparation:
- Clean and chop the vegetables and onions in small equal sizes.
- Make ginger garlic paste with 6 garlic and a piece of ginger using mixer blender or mortar pestle.
- Grate coconut. Recipe tastes good with slightly dried coconut. If you don't have fried coconut use fresh coconut or desiccated coconut. Coconut pieces kept in refrigerator are usually drier than the fresh ones.
Recipe to make veg kolhapuri:
How to make the kolhapuri masala powder:
- First heat a flat pan for dry roasting masala ingredients.
- Dry fry coriander seeds and kashmiri red chilli for 3 minutes continuously in medium flame. Kashmiri chillies are for the beautiful color and if you don't have them either you can replace with normal red Chillies (skip chilli powder) or just skip red chillies here(and add chilli powder in the gravy).
- Add sesame seeds, peppercorns, cloves, cardamom, mace, black cardamom, cinnamon, poppy seeds, cumin seeds and continue frying for few minutes.
- Finally, add grated coconut or dried/desiccated coconut and stir quickly to avoid sticking at the bottom of the pan.
- Switch off and let this mixture cool down.
- Grind into a coarse powder without adding water. If you are using fresh coconut then fry for extra few minutes.
- You can multiply this quantity and store this kolhapuri masala powder tightly in a refrigerator for future use. In case of storage, use only dried coconut.
- Keep this kolhapuri masala powder aside.
How to make Kolhapuri gravy:
- Now heat oil in a kadai, add chopped onions and cook until soft.
- Add ginger garlic paste and saute well with onions.
- Put chopped tomato and cook them soft.
- Add all the chopped vegetables and turmeric powder, chilli powder (mind that we added peppercorns & kashmiri chillies).
- Mix and pour two cups of water.
- Cover the pot/pan with the lid and cook for ten minutes or until the veggies are done.
- After the veggies are cooked, add required salt for the veg kolhapuri gravy and the ground kolhapuri masala powder.
- Let the gravy cook for five minutes.
- Finally, add some chopped coriander leaves.
- Switch off and serve with phulka, chapati, naan, jeera rice, and roti.
Notes
Tips: 1) Use only the mentioned amount of spices to make the masala powder for this quantity of gravy. Over usage of spices makes the gravy too strong. 2) The same kolhapuri masala powder can be used for making chicken kolhapuri, paneer kolhapuri, and other similar recipes. 3) Furthermore, be careful with the usage of kashmiri chillies/chilli powder and peppercorns. Adjust the quantity to suit your needs. Kashmiri chillies are less in spice and rich in color. 4) If you are in a hurry you can pressure cook the veggies before adding to the gravy. In that case, you can save time. But veg kolhapuri tastes better if the veggies are cooked directly in the masala. 5) Poppy seeds and sesame seeds are the highlights of the kolhapuri cuisine hence do not avoid adding them.
Nutrition
Calories: 270kcal
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