Name: Vegetable Kolhapuri
Prep time: 20 min
Total time: 20 min
Ingredients: 1 no Carrot; 1 no Potato; 7 nos Cauliflower florets – 5; 6 – Beans; ½ cup Green peas; 2 nos Onion (big); 2 nos Tomato (big); ½” piece Ginger; 6 nos Garlic pods; 1½ tsp Red chilly powder; 1 tsp Turmeric powder; 8 nos Cloves (Grambu); 8 nos Pepper corns; 1 tsp Poppy seeds (Khashakhasha); 1 tsp Coriander seeds; 5 – Whole red chillies (Kollamulaku); ½ of Dry coconut; 4 – Oil; Salt (As reqd); Coriander leaves (A few sprigs for garnishing); ½ tsp Cumin seeds (Jeerakam); 2 nos Bay leaves (Vazhana/Karuga ela); 2 nos Black cardamom; 1 tsp Pepper corns; ½ tsp Aniseeds (Perinjeerakam); 1” stick Cinnamon (Karugapatta); 1 no Stone flower (Dagar Phool)

Vegetable Kolhapuri

Spicy vegetable dish

Print Recipe

Prep Time 20

Total Time 20

Cuisine North Indian

Servings people

Ingredients

1 no Carrot
1 no Potato
7 nos Cauliflower florets – 5
6 – Beans
½ cup Green peas
2 nos Onion big
2 nos Tomato big
½” piece Ginger
6 nos Garlic pods
1½ tsp Red chilly powder
1 tsp Turmeric powder
8 nos Cloves Grambu
8 nos Pepper corns
1 tsp Poppy seeds Khashakhasha
1 tsp Coriander seeds
5 – Whole red chillies Kollamulaku
½ of Dry coconut
4 – Oil
Salt As reqd
Coriander leaves A few sprigs for garnishing

For garam masala:-

½ tsp Cumin seeds Jeerakam
2 nos Bay leaves Vazhana/Karuga ela
2 nos Black cardamom
1 tsp Pepper corns
½ tsp Aniseeds Perinjeerakam
1” stick Cinnamon Karugapatta
1 no Stone flower Dagar Phool

Instructions

Clean, wash and cut carrot, potato and beans into half inch pieces.
Cook the chopped carrots, potatoes and cauliflower florets in sufficient quantity of boiling salted water till nearly done.
Add beans and green peas and boil again.
Drain and wash in cold water. Keep them aside.
Grind all the ingredients of the garam masala into a fine powder and keep aside.
Heat 2 tbsp of oil in a kadai or a pan.
Add cloves, peppercorns, poppy seeds, coriander seeds, red chillies and dry coconut and fry them lightly.
Add two thirds of the chopped onions and cook till it turns slightly brown.
Allow it to cool and then grind to a paste using sufficient water.
Heat the remaining oil in another kadai or a pan.
Add the remaining chopped onions and sautT till brown.
Add ginger and garlic paste and sautT again.
Add chilly powder, turmeric powder and coconut masala paste and mix well.
Add around half cup of water and cook for 2 mins.
Add the boiled vegetables and mix well.
Check the level of salt.
Simmer for 4 v 5 mins.
Sprinkle Kolhapuri garam masala powder and mix well.
Garnish with coriander leaves.
:- Serve hot.