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Veg kolhapuri

Veg Kolhapuri

veg kolhapuri recipe  basically a thick coconut based extra spicy curry recipe from western part of india . it is open ended curry in terms of adding vegetables. it is typically cooked with vegetables like aloo, gobi, carrot, peas and moreover it is spiced with a unique kolhapuri masala which is blend of whole dry spices and dry coconut.


 Ingredients

  Carrot - 1

 Potatoes - 1

 Capsicum - 1

 Cauliflower - 1 cup

 • Tomato - 3 (150 grams)

 Ginger - 1 inch piece

 Peas - 4 cups

 • Cream - ½ cup

 Dry Coconut - ¼ cup grated

 Oil - for frying vegetables and making vegetables

 • Coriander - 2-3 tbsp

 Asafoetida - 1 pinch

 Cumin seeds - ½ teaspoon

 Turmeric powder - 4 teaspoons

 Coriander Powder - 1 teaspoon

 Garam Masala - 4 teaspoons

 • Red Chili Whole - 2

 Mole - 1 tbsp

 Salt - 1 tsp or as per taste

 • Red chili powder - ½ tsp

  Method:
  • Wash the vegetables, cut them into small pieces.  Wash tomatoes, green chillies and ginger and grind them in a grinder and make a paste.

 • Put oil in the pan and heat it.  Put the chopped potatoes in hot oil and fry them on high medium flame till they turn light brown, then fry the cabbage, carrots and capsicum till they turn light brown in turn and keep stirring them in a bowl.

 • On low heat, add sesame and cumin seeds in another pan and fry it lightly, now add grated coconut and fry till it changes color.  After frying the masala, turn off the gas and take out the spices in a bowl, grind it after the masala cools down.

 • Heat 2 spoons of oil in a pan, add asafetida, turmeric powder, coriander powder to the hot oil and fry the spices lightly.  Now add tomato and ginger paste to it.  Add red chili powder and whole red chillies and fry them till the spices start leaving the oil; after frying the spices, add sesame, cumin and coconut powder to it.  Fry lightly, now add cream and fry it for 2-3 minutes while stirring continuously.
 
 •  finally, serve veg kolhapuri with tandoori roti or garlic naan.
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