Vegetable Kolhapuri

When the client asks you to make something u never have, you reach out to some tried and tested sites for recipes. I have followed Hebbars Kitchen for this one and didn’t make any changes since I was making it for the first time. You can get the recipe from the site or as detailed below taken from there.

VEGETABLES TO BOIL:
• ½ medium sized potato, cut into thick pieces
• 1 small carrot, cut into thick pieces
• 5 beans, chopped
• 1 cup gobi / cauliflower, florets
• 2 cups water
• ½ tsp salt
FOR MASALA:
• 1 tsp sesame seeds / til / ellu
• 1 tsp poppy seeds / khus khus / gasgase
• ½ tsp cumin seeds / jeera
• 1 tsp coriander seeds / daniya seeds
• 1 inch cinnamon stick / dalchini
• 2 cloves / lavang / lavanga
• 1 cardamom pod / elachi / ellaki
• 4 black pepper / kali mirch
• 3 dried kashmiri red chili
• 2 tbsp coconut, fresh
OTHER INGREDIENTS:
• 3 tbsp oil
• 1 medium sized onion, finely chopped
• 1 tsp ginger-garlic paste
• 2 medium sized tomatoes, finely chopped
• ½ capsicum, cubed (colour of your choice)
• ½ tsp turmeric / haldi
• salt to taste
• 1 cup water
• 3 tbsp coriander leaves, finely chopped


INSTRUCTIONS

  1. firstly boil vegetables along with little salt for 10 minutes.
  2. in a large kadai dry roast, sesame seeds, poppy seeds, coriander seeds, cumin seeds.
  3. also take cinnamon, cardamom, cloves, pepper, red chili and coconut.
  4. dry roast and blend to smooth powder without adding any water. keep aside.
  5. heat oil and saute onions add ginger-garlic paste.
  6. then add tomato and saute well.
  7. furthermore, add capsicum and saute slightly.
  8. also add prepared masala and salt to taste.
  9. saute well till the oil separates from the masala.
  10. further add boiled vegetables, water add coriander leaves.
  11. cover and simmer for 15 minutes.