Veg Kolhapuri

Veg Kolhapuri

Description: Originating from the historic city of Kolhapur in South-West Maharashtra, Veg Kolhapuri is a hot and spicy mixed vegetable curry that fulfills your cravings. Check out this recipe and prepare this delicious dish easily at home.   

TweetSaveShare

Yields1 ServingPrep Time45 minsCook Time35 minsTotal Time1 hr 20 mins

Ingredients:
For Kolhapuri Masala
 2 single strands of Mace
 1 Bay Leaf
 ½ tsp Poppy Seeds
 2 tbsp Desiccated Coconut
Other Ingredients
 1 tbsp Coriander Leaves
 ½ cup Tomato
 ½ cup Onion, finely chopped
 ½ cup Bell Pepper, sliced
 1 pinch Asafoetida
 Water as required
 Salt as per taste
 1 tbsp Coriander Leaves, for garnish
Vegetables
 ½ cup Potato, chopped
 ¼ cup French Beans, chopped
  cup Cauliflower, chopped
  cup Carrot, chopped
  cup Green Peas
 2 cups Water for steaming vegetables
Method
Preparation:
1

First, take the veggies to rinse, peel, and cut them.

2

Take a steamer or pan and place the vegetables.

3

Now, add the required amounts of water to steam the vegetables.

4

Let the veggies steam until they are tender and thoroughly cooked.

5

Once done, let it rest and keep aside.

Kolhapuri Masala:
6

Take a pan and dry roast the Kolhapuri Masala spices on low heat.

7

When the spices are a little roasted, and you get the aroma, add the Poppy Seeds, Sesame Seeds White, and the desiccated Coconut.

8

Keep stirring and dry roast until the Coconut turns golden brown.

9

Once done, take the pan aside and transfer the roasted spices onto a plate.

10

Now, when the mixture cools down, grind it to a fine powder in a mixer grinder.

11

Once you are satisfied with the fine grind, keep the prepared Kolhapuri Masala aside.

Preparing Kolhapuri:
12

Heat some oil in a pan, and once it is heated, add the chopped onions.

13

Saute the onions till they turn golden.

14

Now, add the Ginger Garlic Paste.

15

Keep stirring, and add the Coriander Leaves.

16

Stir continuously until the raw smell of the Ginger Garlic Paste vanishes.

17

Then, add the chopped tomatoes and saute them until they are tender and oil leaves the sides of the pan.

18

Next, add the Turmeric Powder, Red Chilli Powder, and Asafoetida.

19

Keep stirring, and add the chopped Bell Pepper

20

Saute on low heat for about five to six minutes until the Bell Pepper becomes slightly crunchy.

21

Once done, now add the Kolhapuri Masala.

22

Stir and saute the masala for some time and add water as required and salt as per taste.

23

Wait for the curry to come to a simmer.

24

Now, when you see oil floating on the curry, add the steamed vegetables.

25

Keep stirring, and let it simmer for a couple of minutes.

26

Finally, serve it hot after garnishing with a sprinkle of coriander leaves.

Ingredients

Ingredients:
For Kolhapuri Masala
 2 single strands of Mace
 1 Bay Leaf
 ½ tsp Poppy Seeds
 2 tbsp Desiccated Coconut
Other Ingredients
 1 tbsp Coriander Leaves
 ½ cup Tomato
 ½ cup Onion, finely chopped
 ½ cup Bell Pepper, sliced
 1 pinch Asafoetida
 Water as required
 Salt as per taste
 1 tbsp Coriander Leaves, for garnish
Vegetables
 ½ cup Potato, chopped
 ¼ cup French Beans, chopped
  cup Cauliflower, chopped
  cup Carrot, chopped
  cup Green Peas
 2 cups Water for steaming vegetables

Directions

Method
Preparation:
1

First, take the veggies to rinse, peel, and cut them.

2

Take a steamer or pan and place the vegetables.

3

Now, add the required amounts of water to steam the vegetables.

4

Let the veggies steam until they are tender and thoroughly cooked.

5

Once done, let it rest and keep aside.

Kolhapuri Masala:
6

Take a pan and dry roast the Kolhapuri Masala spices on low heat.

7

When the spices are a little roasted, and you get the aroma, add the Poppy Seeds, Sesame Seeds White, and the desiccated Coconut.

8

Keep stirring and dry roast until the Coconut turns golden brown.

9

Once done, take the pan aside and transfer the roasted spices onto a plate.

10

Now, when the mixture cools down, grind it to a fine powder in a mixer grinder.

11

Once you are satisfied with the fine grind, keep the prepared Kolhapuri Masala aside.

Preparing Kolhapuri:
12

Heat some oil in a pan, and once it is heated, add the chopped onions.

13

Saute the onions till they turn golden.

14

Now, add the Ginger Garlic Paste.

15

Keep stirring, and add the Coriander Leaves.

16

Stir continuously until the raw smell of the Ginger Garlic Paste vanishes.

17

Then, add the chopped tomatoes and saute them until they are tender and oil leaves the sides of the pan.

18

Next, add the Turmeric Powder, Red Chilli Powder, and Asafoetida.

19

Keep stirring, and add the chopped Bell Pepper

20

Saute on low heat for about five to six minutes until the Bell Pepper becomes slightly crunchy.

21

Once done, now add the Kolhapuri Masala.

22

Stir and saute the masala for some time and add water as required and salt as per taste.

23

Wait for the curry to come to a simmer.

24

Now, when you see oil floating on the curry, add the steamed vegetables.

25

Keep stirring, and let it simmer for a couple of minutes.

26

Finally, serve it hot after garnishing with a sprinkle of coriander leaves.

Veg Kolhapuri