Vegetable Kolhapuri

This is a spicy curry

A)   Wash and cut veggies in medium chunks, green pepper (1 nos) + carrot (1 nos) + french beans (10 nos) + small potato (1 nos)

Next wash and separate cauliflower florets (1 cup) + Green peas (½ cup)

B)  Deep fry each vegetable (except green peas), in turns starting with potatoes and keep each fried veggie aside.

C)   Prepare masala : Keep a pan on medium heat add (1 tbspn) oil + roast  (1 tbpsn) sesame seeds + (1 tbspn) peanuts + (1 tbspn) dry coconut + (1 tbspn) fresh coconut + red chillies (3 nos) + coriander seeds (1 tbpsn) + cumin seeds (1 tspn) + garlic (2 nos) + ginger( ½ inch) + onion diced (½ cup) + tomatoes diced (3 nos). Roast all of  them on medium heat. Cool the mixture. Next blend this roasted mixture in a smooth paste.

D)   Next to a pan on medium heat, add (3 tbspn) oil, quickly throw in star anise (1 nos) + big cardamom (1 nos) + cinnamon (½ inch) + red chilli (1 nos) + turmeric (1/4 tspn) + Kashmiri red chilli powder (1 tspn) do not burn them take care. Then add masala paste (Part C). Stir. Now add coriander powder (1 tspn) + cumin powder (1 tspn) + water (2 cups) + ghee (1 tbspn).  Mix well. Close the pan lid and let this mixture cook on low heat for 2 mins until it secretes oil.  Now at this stage add all of the fried veggies (Part B) + salt to taste or as required. Mix well. Close the pan lid and let this curry cook for another 2 mins on low heat.

E)   Garnish with coriander or fried red chilly.  Serve hot with chapati or naan bread. 

Recipe: Vegetarian, contains nuts (optional)

Preparation time : 20 mins

Cooking time : 20 mins

Serves : 4

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Please use this recipe as a guideline and use your discretion to make the recipe or to make a substitution in the recipe. As results vary according to one's skills.