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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.
YIELDS
1 Serving
PREP TIME
45 mins
COOK TIME
35 mins
TOTAL TIME
1 hr 20 mins
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.
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.
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.
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