Vegetable Kolhapuri

Ingredients 

• 1 medium carrot, peeled and cut into ½ inch pieces                     
• 1 medium potato, peeled and cut into ½ inch pieces                     
• 6-8 cauliflower florets
• 6-8 French beans, stringed and cut into ½ inch pieces                 
• ¼ cup green peas     
• Salt to taste
• 4 tablespoons oil                             
• ½ cup grated dried coconut         
• 8 cloves                    
• 8 black peppercorns                
• 1 teaspoon poppy seeds (khuskhus)            
• 1 teaspoon coriander seeds            
• 6 dried red chillies     
• 2 large onions, chopped
• 1 tablespoon ginger-garlic paste                     
• 2 large tomatoes, chopped                 
• 1½ teaspoons red chilli powder     
• 1 teaspoon turmeric powder            
• 1 tablespoon chopped fresh coriander leaves    
• Fresh coriander sprig for garnish        
• For Kolhapuri garam masala
• ½ teaspoon fennel seeds (saunf)             
• 1 inch cinnamon 
• 1 stone flower (dagad phool)    
• ½ teaspoon cumin seeds                
• 2 bay leaves                
• 2 black cardamoms            
• 10-12 black peppercorns      

 Method

1. Heat sufficient water in a deep non-stick pan, add salt, carrot, potato and cauliflower and cook till nearly done. Add French beans and green peas and cook for 5 minutes more. Drain and refresh in cold water.  Drain again and transfer into a bowl. 
2. To make Kolhapuri garam masala, put fennel seeds, cinnamon, stone flower, cumin seeds, bay leaves, black cardamoms and black peppercorns into a grinder jar and grind to a fine powder and transfer into a small bowl.
3. Heat 2 tablespoons oil in a non-stick kadai.   Add grated dried coconut, cloves, black peppercorns, poppy seeds, coriander seeds and red chillies, mix and sauté till golden.  Add 1½ onions, mix and sauté till light brown.  Cool, transfer into a grinder jar, add ½ cup water and grind to a paste 
4. Heat remaining oil in another non-stick kadai, add remaining chopped onions, mix and sauté till golden brown.  Add ginger-garlic paste, mix and continue to sauté for 2-3 minutes. Add tomatoes and mix well. Add red chilli powder and turmeric powder, mix well and saute till oil separates.
5. Add the ground paste and mix well. Rinse the grinder jar with ½ cup water and add, mix and cook for 1-2 minutes.
6. Add boiled vegetables and salt and simmer for 4-5 minutes.  Sprinkle 3 teaspoons of Kolhapuri garam masala powder and mix well. Add coriander leaves and mix well.
7. Transfer into a serving bowl, garnish with coriander sprig and serve hot.