Whichever version you make, both are tasty and yummy. You can also add any vegetable that you prefer and is not restricted to what is mentioned in this mixed vegetable kolhapuri recipe.
Ingredients
- 2 Carrots chopped
- 4 Potatoes chopped
- 1/4 cup Beans chopped
- 3 tblsp Green Peas
- 1/2 cup Cauliflower chopped
- 1 tsp Red Chilli Powder
- 1/2 tsp Turmeric Powder
- 3 to 4 Onions finely chopped
- 4 Tomatoes finely chopped
- few Coriander Leaves chopped
- 1/2 inch Ginger
- 3 to 4 Garlic Cloves
- 1 tblsp Oil
- as per taste Salt
To Grind:
- 1/3 cup Dry Coconut
- 2 tsptsp Coriander Seeds
- 10 Cloves
- 4 to 5 Dry Red Chillies
- 1 tsp Black Peppercorns
- 1 tsp Saunf
- 2 tsp Sesame Seeds
- 2 tsp Khus Khus
- 1 inch Cinnamon
- 3 to 4 Bay Leaf
- 1 tsp Cumin Seeds
- 2 Cardamoms
- 2 tbsp Oil
Method:
- Add the carrots, potatoes, beans, peas and cauliflower to a pressure cooker.
- Pour enough water and pressure cook until 2 to 3 whistles or until cooked.
- Heat 2 tbsp. of oil in a pan.
- Add the ingredients for grinding and fry for a minute.
- Remove, cool and grind to a smooth paste.
- Grind the ginger and garlic to a coarse paste.
- Heat oil in a large pan over medium flame.
- Add the ginger garlic paste and stir-fry for a minute.
- Add the onions, red chilli powder, turmeric powder and saute until onions turn golden, about 3 to 5 minutes.
- Add tomatoes and salt.
- Stir well and cook until the oil starts to separate.
- Add the ground paste and 3/4 to 1 cup of water.
- Stir well and cook for 4 to 5 minutes.
- Add the cooked vegetables and simmer for another 4 to 5 minutes.
- Keep stirring from time to time.
- Garnish with coriander leaves.
- Remove from flame.
- Serve as a side dish with rice, roti, paratha or naan.
