What’s Cooking India? It’s a vegetable Kolhapuri recipe. It is a mixed veggies curry recipe originating from Kolhapur (Maharashtra).
You can serve it as thick or as a dry curry. It is best served with Roti, Parotta, steamed rice, or Bhakri (Maharashtrian Special Rice Chapati).
It is a coconut-based super spicy recipe which is prepared using vegetables. The vegetables like Cabbage, Beans, Carrots, Green Peas are used.
But, you are not restricted to use only these veggies, you can also add Paneer (Cottage Cheese), Soya Chunks, or even Brocolli.
Instead of desiccated coconut, you can also use fresh coconut, but it will alter its authentic taste.
Also, if you don’t love the spicy taste, you can decrease the number of red chilies used.
It has a unique process of cooking which gives it a unique and authentic taste.
|Ingredients||Measurements (1 CUP=250 ML)|
|Chopped Gobhi (Cauliflower)||⅓ Cup|
|French Beans||8 to 10|
|Green Peas||⅓ Cup|
|Bell Pepper (Sliced)||1 Medium|
|Coriander Seeds||1 Tbsp|
|Ginger Garlic Paste||¾ Tsp|
|Red Chili Powder||½ Tsp|
|Hing (Asafoetida)||1 Pinch|
|Oil||2 to 2 ½ Tbsp|
|Haldi Powder (Turmeric Powder)||¼ Tsp|
|Salt||According to your requirement|
|Coriander Leaves||For Garnishing|
|Khus Khus (White Poppy Seeds)||½ Tsp|
|Safed Til (Sesame Seeds)||1 Tsp|
|Nariyal Khobra (Desiccated Coconut)||1 Tbsp|
|Coriander Seeds (Dhania)||1 Tsp|
|Kali Mirch Sabut (Black Whole Pepper)||5|
|Dalchini (Cinnamon)||1 Inch|
|Jeera (Cumin Seeds)||½ Tsp|
|Methi (Fenugreek Seeds)||4 to 5|
|Javitri (Nutmeg)||2 Single Strands|
|Kashmiri Red Chillies||3|
|Tej Patta (Indian Bay Leaf)||1 Medium|
|Badi Elaichi (Black Cardamom Seeds)||1|
Step 1: Take all the vegetables in a large bowl and rinse them properly.
Step 2: Cut the veggies in the shape of thick strips.
Step 3: Steam them using a rice cooker or a steamer. You can also steam them in a pressure cooker.
Step 4: Now, take a kadhai, keep the flame on low, add all the dry spices (Cloves, Cinnamon, Black Peppers, Cumin Seeds, Coriander, Jaiphal, Tej Patta, Red Chilies, Cardamom Seeds.
Step 5: Saute them until nice aroma starts to come out from the spices.
Step 6: Now, add Sesame seeds, Poppy seeds, and Desiccated coconut (Khobra).
Step 7: Keep stirring the mixture until the coconut turns slightly golden in color
Step 8: Now, switch off the heat and transfer the whole mixture in a plate to let them cool at room temperature.
Step 9: After the mixture cools down, dry grind them to a semi-fine powder using a Grinder.
Step 1: Take a deep frying pan.
Step 2: Add 2 Tbsp oil and let it heat on a high flame.
Step 3: After the oil is hot, low the flame and add 1 large chopped onions and saute it until the onion turns little translucent.
Step 4: Now, add ¾ Tsp Ginger Garlic paste.
Step 5: Continuously keep stirring, then add coriander seeds and saute it for 5 minutes.
Step 6: Now, add 1 Medium chopped tomatoes, ¼ Tsp Turmeric powder, 1 pinch asafoetida, and ½ Tsp red Chili powder.
Step 7: Stir them until tomatoes turn soft. Also, add chopped capsicums and keep stirring for 5 to 6 minutes.
Step 8: Now, add the ground masala that was kept aside to cool.
Step 9: Saute the whole mixture for a minute, then lastly add ½ cup of water and keep stirring for another 5 minutes.
Step 10: If you think the water is less, then you can add more.
Step 11: Let the curry simmer for some time. Then, add the steamed vegetables and stir it for 2 minutes.
Step 12: You will see that the vegetables and masala have started to release oil. Then cook it for 5 minutes and of the flame.
Cover it with a lid and let it rest for a half-hour. Serve it with Kerala Porotta or Parathas. While serving, garnish it with chopped coriander leaves and cheese (adding cheese is optional).
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