Veg Kolhapuri

            Veg Kolhapuri is a spicy Maharashtrian dish. It can be served with naans.

Preparation Time: 20 minutes
Cooking Time: 60 minutes


Ingredients:

• Onions
• Tomato
• Potato
• Cauliflower
• French Beans
• Mushrooms
• Peas
• Whole spices - Bayleaf, Cloves, Black pepper, Big cardamom, cumin seeds, Dried red chillies, cinnamon stick)
• Salt
• Oil
• Black salt
• Red Chilli Powder
• Coriander powder
• Garam Masala
• Turmeric powder
• green chillies
• Ginger garlic paste
• curry leaves
• cashews

Method:

• Grind 2 large tomatoes & 7 - 8  cashews. Set aside.
• Chop 1/4 cup cauliflower florets, 2 potatoes into bite size, 1/4 cup French beans. In a pan, shallow fry this veggies (take enough oil in the pan to cover this veggies). When done, remove them on a paper towel & sprinkle 1/2 tsp red chilli powder & black salt to taste. Set aside.
• Heat a pan with 1 tbsp oil. Add 1/2 inch cinnamon stick, 6 black peppercons, 3 cloves, 3 green chillies & 2 large onions sliced. Saute them till they turn brown. Cook them on medium heat. Once done, let it cool & later grind them in a smooth paste. Set aside.
• Dice onions. Toss them for 30 secs in just 1 tsp oil. Set them aside with the rest of the veggies.
• Chop mushrooms. Also toss them for 30 secs in just 1 tsp oil & set them aside with veggies.
• Heat a pan. Add 1 tbsp oil. Add cumin seeds. Once they splutter, add bayleaf, big cardamom, & ginger garlic paste. Saute till the raw smell of ginger garlic paste goes away for around 40 secs.
• Now add the whole spices & onions paste to it. Cook covered on medium heat for around 4 minutes. (Keep it covered because the gravy might splutter on your hands.)
• Add the tomato - cashews puree now & also red 2 tsp red chilli powder, 1/2 tsp coriander powder, 1/2 tsp garam masala & 1/4 tsp turmeric powder.
• Cook covered till the masalas are cooked for around 10 minutes. Add water if needed. Keep stirring in between.
• Now add 1/4 cup green peas. Cook covered again for a couple of minutes. Later add all the fried veggies.
• Check for salt & add accordingly.
• Cook covered again for 5 minutes on low - medium heat.
• In a separate pan, make tempering for the sabzi. Heat a tsp of oil. Add curry leaves & dried red chillies. Add this tempering on your sabzi as garnish along with coriander leaves.
• Serve hot with naans.

Related Recipes:

• Kothimbir Vadi
• Tandlachi Bhakri
• Home made Garlic Coriander Naans
• Quick Jeera Rice
• Chole
• Paneer Makhanwala
• Veg Kheema Masala
• Masala Kumbh