Vegetable Kolhapuri Recipe — How to make Vegetable Kolhapuri

Vegetable Kolhapuri recipe Maharashtrian cuisine

Vegetable Kolhapuri recipe Maharashtrian cuisine

Can’t stop myself from digging in with a roti.

You have Carrots, Beans, Peas, Bell peppers in there with lots of flavors and the bright color in there

It’s mouth watering and can’t wait

Kolhapuri cuisine is known for spicy, flavorful and tasteful delicacies and more important famous Kolhapuri masalas. Unique taste of Kolhapuri cuisine is famous all over and there are now people coming up with many fusion dishes

Vegetable Kolhapuri is a Spicy mixed vegetable curry, a famous delicacy from Kolhapuri — historical city in Maharashtra. Spices are blend in such a way that it gives a hot, spicy and indian flavor to the dish. Fresh Coconut / dessiccated coconut gives a creamy oily taste to the curry. Sesame seeds also gives a wonderful oily texture to the gravy.

Vegetable Kolhapuri recipe Maharashtrian cuisine

Vegetable Kolhapuri recipe Maharashtrian cuisine

Vegetables are diced as lengthy sticks and their structure is retained by gently handling them. Landed in Vegetable kolhapuri recipe as i wanted to have a different version of the regular kurma. Vegetable Kolhapuri forms an amazing accompaniment for flat breads or steamed rice. Kolhapuri cuisine is always a favorite of mine from the time i first tasted Dal Kolhapuri Fry and Kolhapuri Egg curry. Being an ardent lover of Kolhapuri dishes, i have lots of kolhapuri dishes in my To-do list.

This Vegetable Kolhapuri recipe does not require any ready made Kolhapuri Masala. All Masala used here is quick and easy to make with spices available at home.

VEGETABLE KOLHAPURI RECIPE CARD:

Vegetable Kolhapuri

Recipe Type: Accompaniment

Cuisine: Maharashtrian

Author: Smitha

Prep time: 20 mins

Cook time: 1 hour

Total time: 1 hour 20 mins

Serves: 4 People

VEGETABLE KOLHAPURI — SPICY MIXED VEGETABLE CURRY FROM KOLHAPURI CUISINE

Ingredients

  • 1/4 cup — Dry Green Peas, Soaked overnight
  • 3 cups — water to pressure cook
  • [b]Vegetables:[/b]
  • 1 cup — Carrot, Diced / vertical sliced
  • 1 cup — French Beans, diced
  • 1 cup — Cauliflower florets
  • 1 — Medium sized Potato, diced / vertical sliced
  • [b]Kolhapuri Masala:[/b]
  • 1 inch Cinnamon stick
  • 2–3 cloves
  • 5 fenugreek seeds
  • 1 green cardamom
  • 1 black cardamom
  • 1 teaspoon white sesame seeds
  • 1/2 teaspoon Poppy seeds
  • 1/2 cup — Desiccated coconut / Grated coconut
  • 5 Peppercorns
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon Cumin seeds
  • 3 red chilies
  • 1 Bay leaf
  • [b]Ingredients for Gravy:[/b]
  • 1 tablespoon Olive oil
  • 1 large onion, fine chopped
  • 5 Garlic , crushed
  • 1 inch Ginger, crushed
  • 1 Tomato, fine chopped
  • 1 Bell Pepper, vertically sliced
  • 1/2 teaspoon Red chilli Powder
  • 1 pinch of Turmeric powder
  • 1 pinch of Asafoetida
  • Salt as needed
  • Garnish:
  • few Curry leaves
  • few Coriander leaves

Instructions

  1. Wash and rinse Green peas in clear water. Pressure cook Dry Green peas in 3 cups of water for 2 whistles.
  2. Steam the vegetables — Carrot, French beans, Cauliflower florets and potato until its half tender.
  3. Combine the green peas and steamed vegetables in a pan and keep aside
  4. Meanwhile heat a flat pan and dry roast Cinnamon stick, cloves, fenugreek seeds, cardamom, white sesame seeds, poppy seeds, coconut, red chilies, bay leaf until all the ingredients get roasted and turns aromatic. Spread in a flat tray and let it cool down to room temperature. Pulse to a smooth mixture and add this mixture to the steamed vegetables
  5. Heat oil in the same pan used for dry roasting the spices. Add onion and saute till its translucent. Add garlic and ginger and saute till its well roasted. Add Tomato and saute till the tomato is well cooked and turns mushy. Saute till the mixture starts releasing oil in the edges. Add Bell pepper and saute till its half tender. Add red chili powder, turmeric powder, asafoetida and salt and saute well. Add water, steamed vegetables and green peas. Cook in medium heat for 10 minutes until gravy consistency is obtained
  6. Garnish with curry leaves and coriander leaves

Notes

No Kolhapuri Masala required[br]Any vegetable of your choice may be steamed and added[br]Amount of spices and red chili used here gives a spicy hot taste to the curry. If you do not prefer hot spicy taste, reduce the amount of red chili, ginger and garlic[br]Add salt while steaming vegetables and green peas. Reduce the amount of salt while adding in the end

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Vegetable Kolhapuri recipe Maharashtrian cuisine

Vegetable Kolhapuri recipe Maharashtrian cuisine

SERVING SUGGESTION:

Serve vegetable kolhapuri hot in a bowl with steamed rice / roti / Phulkas / Chapathi / Bread

2 cups of Vegetable Kolhapuri served with Puffed up Puris. Kids were excited for the different North Indian taste and flavor. This recipe would totally get rejected if my grandma gets to taste this bowl. She sort of an orthodox person may not prefer a totally different dish.

K. Now a Disclaimer: Last time i tried cooking soaked dry green peas for Paratha and landed in a pea soup. This time i was extra careful in cooking my peas and veggies and not to lose their structure. Pressure cooking vegetables only for one whistle, Pressure cooking soaked dry green peas gave me all that i wanted. Chopping the onions and the tears i drop when i chop them is a complete misery for the 10001th time i did that.

Refrigeration:I prepared this vegetable kolhapuri on Sunday night and refrigerated it. i kept in fridge for 2 days and it tasted so good. The flavors and spice sort of soak into the vegetables and the whole curry tasted heaven

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