Veg Kolhapuri

Name: Veg Kolhapuri
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: For Masala:; 1/3 cup grated coconut; 1 tsp poppy seeds; 1 tsp cumin seeds; 1 tsp coriander seeds; 1 tsp char magaz seeds; 2 dry chillies; 1 bay leaf; 1 star anise; 1 inch cinnamon stick; 4-5 cloves; 2 green cardamoms; 1 black cardamom; 5-7 black pepper corns; For Curry:; 1/3 cup potato chopped length wise; 1/3 cup french beans chopped into long pieces; 1/3 cup green peas; 1/3 cup carrot chopped length wise; 1/3 cup chopped capsicum; 1 tomato chopped; 1 onion sliced; 2 tsp ginger garlic paste; 1/4 tsp turmeic powder; 1 tsp chilli powder; To taste salt; 1/3 cup milk; 2 tbsp oil; 2 tsp chopped coriander leaves

Pratima Mohanty @cook_13984189

It's a mixed vegetable curry with thick and spicy coconut based gravy. It's a very popular dish of Maharashtrian cuisine and is often found in almost all North Indian restaurant menus.

Pratima Mohanty @cook_13984189

It's a mixed vegetable curry with thick and spicy coconut based gravy. It's a very popular dish of Maharashtrian cuisine and is often found in almost all North Indian restaurant menus.

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Ingredients

20 minutes

4 servings

ForMasala:
1/3 cupgrated coconut
1 tsppoppy seeds
1 tspcumin seeds
1 tspcoriander seeds
1 tspchar magaz seeds
2dry chillies
1bay leaf
1star anise
1 inchcinnamon stick
4-5cloves
2green cardamoms
1black cardamom
5-7black pepper corns
ForCurry:
1/3 cuppotato chopped length wise
1/3 cupfrench beans chopped into long pieces
1/3 cupgreen peas
1/3 cupcarrot chopped length wise
1/3 cupchopped capsicum
1tomato chopped
1onion sliced
2 tspginger garlic paste
1/4 tspturmeic powder
1 tspchilli powder
To tastesalt
1/3 cupmilk
2 tbspoil
2 tspchopped coriander leaves

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Steps

20 minutes

1

In a plate assemble all the ingredients listed in the masala section.
2

Dry roast them in a pan for 1-2 minutes or until they turn aromatic. Let them cool at room temperature.
3

Once cooled, grind them to a smooth powder.
4

Take a pan with some water. Add chopped vegetables with salt to taste. Boil them for 7-8 minutes or until 85% cooked. They should be crunchy and not mushy after cooking.
5

Heat 2 tbsp oil in another pan over medium flame. Add sliced onion and fry till brown. Add ginger-garlic paste, chiill powder, turmeric powder, salt and saute till the raw smell of garlic goes away. Next add chopped capsicum, chopped tomato and saute till tomato turns soft.
6

Now add boiled vegetables and ground masala powder. Mix well and cook for few minutes.
7

Next, add 1/3 cup milk and 1/3 cup water drained from boiled vegetables. Mix well and cook covered for 4-5 minutes or until you get the desired consistency of gravy.
8

Open the lid, add chopped coriander leaves, cover and turn off the flame.
9

Serve hot with naan or chapati.