Vegetable Kolhapuri

Spicy vegetable dish

Vegetable Kolhapuri

Spicy vegetable dish

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By Lakshmi Ram Nair

Published On: 15 Dec 2006

Rating: 3
1 Votes, 1 Reviews
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20 Minutes
Served : 3
Print Recipe
Vegetable Kolhapuri Vegetable Kolhapuri By Lakshmi Ram Nair Vegetable Kolhapuri Published: Spicy vegetable dish 3 stars based on 1 reviews Total time: Yield: 3 servings Serving size: 1 medium slice Calories per serving: 250 cal Fat per serving: 12 g Ingredients:
Carrot – 1 no
Potato – 1 no
Cauliflower florets – 5 : 7 nos
Beans – 6 – 7 nos
Green peas – ½ cup
Onion(big) – 2 nos
Tomato(big) : 2 nos
Ginger – ½” piece
Garlic pods – 6 nos
Red chilly powder : 1½ tsp
Turmeric powder – 1 tsp
Cloves(Grambu) – 8 nos
Pepper corns – 8 nos
Poppy seeds(Khashakhasha) – 1 tsp
Coriander seeds – 1 tsp
Whole red chillies(Kollamulaku) – 5 – 6 nos
Dry coconut – ½ of one
Oil – 4 – 5 tbsp
Salt – As reqd
Coriander leaves : A few sprigs for garnishing
For garam masala::
Cumin seeds(Jeerakam) – ½ tsp
Bay leaves(Vazhana/Karuga ela) – 2 nos
Black cardamom – 2 nos
Pepper corns – 1 tsp
Aniseeds(Perinjeerakam) – ½ tsp
Cinnamon(Karugapatta) – 1” stick
Stone flower(Dagar Phool) – 1 no
Directions:
1. Clean, wash and cut carrot, potato and beans into half inch pieces. 2. Cook the chopped carrots, potatoes and cauliflower florets in sufficient quantity of boiling salted water till nearly done. 3. Add beans and green peas and boil again. 4. Drain and wash in cold water. Keep them aside. 5. Grind all the ingredients of the garam masala into a fine powder and keep aside. 6. Heat 2 tbsp of oil in a kadai or a pan. 7. Add cloves, peppercorns, poppy seeds, coriander seeds, red chillies and dry coconut and fry them lightly. 8. Add two thirds of the chopped onions and cook till it turns slightly brown. 9. Allow it to cool and then grind to a paste using sufficient water. 10. Heat the remaining oil in another kadai or a pan. 11. Add the remaining chopped onions and sautT till brown. 12. Add ginger and garlic paste and sautT again. 13. Add chilly powder, turmeric powder and coconut masala paste and mix well. 14. Add around half cup of water and cook for 2 mins. 15. Add the boiled vegetables and mix well. 16. Check the level of salt. 17. Simmer for 4 v 5 mins. 18. Sprinkle Kolhapuri garam masala powder and mix well. 19. Garnish with coriander leaves. 20. :- Serve hot.

Ingredients

Directions

Step 1

Clean, wash and cut carrot, potato and beans into half inch pieces.

Step 2

Cook the chopped carrots, potatoes and cauliflower florets in sufficient quantity of boiling salted water till nearly done.

Step 3

Add beans and green peas and boil again.

Step 4

Drain and wash in cold water. Keep them aside.

Step 5

Grind all the ingredients of the garam masala into a fine powder and keep aside.

Step 6

Heat 2 tbsp of oil in a kadai or a pan.

Step 7

Add cloves, peppercorns, poppy seeds, coriander seeds, red chillies and dry coconut and fry them lightly.

Step 8

Add two thirds of the chopped onions and cook till it turns slightly brown.

Step 9

Allow it to cool and then grind to a paste using sufficient water.

Step 10

Heat the remaining oil in another kadai or a pan.

Step 11

Add the remaining chopped onions and sautT till brown.

Step 12

Add ginger and garlic paste and sautT again.

Step 13

Add chilly powder, turmeric powder and coconut masala paste and mix well.

Step 14

Add around half cup of water and cook for 2 mins.

Step 15

Add the boiled vegetables and mix well.

Step 16

Check the level of salt.

Step 17

Simmer for 4 v 5 mins.

Step 18

Sprinkle Kolhapuri garam masala powder and mix well.

Step 19

Garnish with coriander leaves.

Step 20

:- Serve hot.

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Reply
preetha

hi U have not told when to put the tomatoes though in the ingredient tomatoes are mentioned..... Please add it thanks preetha

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