Kolhapuri hai to teekhaa to banegaa hi… Veggies simmered in an eye-catching, fiery, red gravy with a generous dollop of butter .. Pair it with butter naan, lacchaa paratha.

VEGETABLE KOLHAPURI

Ingredients

1 medium carrot, peeled and cut into ½ inch pieces
1 medium potato, peeled and cut into ½ inch pieces
6-8 cauliflower florets
6-8 French beans, stringed and cut into ½ inch pieces
¼ cup green peas
Salt to taste
4 tablespoons oil
½ cup grated dried coconut
8 cloves
8 black peppercorns
1 teaspoon poppy seeds (khas khas)
1 teaspoon coriander seeds
6 dried red chillies
2 large onions, chopped
1 tablespoon ginger-garlic paste
2 large tomatoes, chopped
1½ teaspoons red chilli powder
1 teaspoon turmeric powder
A few sprigs of fresh coriander leaves, chopped
Fresh coriander sprigs for garnish
For Kolhapuri garam masala
½ teaspoon fennel seeds (saunf)
1 inch cinnamon stick
1 stone flower
½ teaspoon cumin seeds
2 bay leaves
2 black cardamoms
10-12 black peppercorns

Method

1. Boil carrot, potato and cauliflower in sufficient boiling salted water in a deep non-stick pan till nearly done and then add French beans and green peas. Boil for 5 minutes more. Drain and refresh in cold water. Drain again and transfer in a bowl.
2. For Kolhapuri garam masala, grind fennel seeds, cinnamon, stone flower, cumin seeds, bay leaves, black cardamoms and black peppercorns into a fine powder and transfer in a small bowl.
3. Heat 2 tablespoons oil in a non-stick kadai. Add grated dried coconut, cloves, black peppercorns, poppy seeds, coriander seeds and red chillies and sauté till golden. Add ⅔ of the chopped onions and sauté till light brown. Cool, grind to a paste with ½ cup water.
4. Heat remaining oil in another non-stick kadai. Add remaining chopped onions and sauté till brown. Add ginger-garlic paste and continue to sauté till lightly browned. Add tomatoes, red chilli powder, turmeric powder, and mix well. Cook till oil separates.
5. Add the ground paste, add ½ cup water and cook for 4-5 minutes.
6. Add boiled vegetables, adjust salt and simmer for 4-5 minutes. Sprinkle 3 tsps of Kolhapuri garam masala powder and mix well.
7. Garnish with coriander leaves and serve hot garnished with coriander sprigs.

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