Vegetable Kolhapuri

Ingredients 

• 1 medium carrot, diced and boiled
• 1 medium potato, peeled, diced and boiled
• 6-8 cauliflower florets, boiled
• 6-8 French beans, cut into half inch pieces and  boiled
• 1/4 cup green peas, boiled
• 1 inch ginger piece 
• 5-6 garlic cloves 
• 4 tablespoons oil
• 1/2 cup grated dry coconut (khopra) 
• 8 cloves
• 8 black peppercorns
• 1 teaspoon poppy seeds (khuskhus/posto)
• 1 teaspoon coriander seeds
• 6 whole dry red chillies
• 2 large onions, chopped
• 2 large tomatoes, chopped
• 1 1/2 teaspoons red chilli powder
• 1 teaspoon turmeric powder
• Salt to taste
• 2 tablespoons chopped fresh coriander leaves 

Kolhapuri garam masala

• 1/2 teaspoon fennel seed (saunf) powder
• 1 inch cinnamon stick
• 1 stone flower (dagad phool)
• 1/2 teaspoon cumin seeds
• 2 bay leaves
• 2 black cardamoms
• 7-8 black peppercorns

Method

1. Grind ginger and garlic to a fine paste.
2. Grind all the ingredients of the Kolhapuri garam masala into a fine powder and set aside.
3. Heat two tablespoons of oil in a kadai. Add grated dry coconut, cloves, peppercorns, poppy seeds, coriander seeds and red chillies. Lightly fry.
4. Now add two thirds of the chopped onions and cook till it turns slightly brown. Cool, grind to a paste using sufficient water. Set aside.
5. Heat remaining oil in another kadai. Add the remaining chopped onions and sauté till brown.
6. Add ginger and garlic paste and continue to sauté till lightly browned.
7. Add tomatoes, red chilli powder, turmeric powder, masala paste and half cup of water and cook for two minutes.
8. Add the boiled vegetables, adjust salt and simmer for four to five minutes.
9. Sprinkle Kolhapuri garam masala powder and mix well. Garnish with coriander leaves and serve hot.

Nutrition Info