Veg kolhapuri, a mixed vegetable curry with thick and spicy coconut based gravy, a popular Maharashtrian dish. First the masala is prepared with dry roasted chillies, coconuts and other spices and then boiled vegetables and mixed in. This curry was my usual lunch order when i was in bombay. It is best served with naan, tandoori roti, rumali roti or rice.
This quantity is enough for 4 servings.
For the masala-
Dry grated coconut (burada) - 1/3 cup
Coriander seeds - 1 tsp
Dried red chilly (chapata) - 2-3
Cashews - 6
Sesame seeds (till) - 1 tsp
Cinnamon - 1 small piece
Cloves - 2
Black peppercorns - 3
Black cardamom- 1 small piece
For the sabji-
French beans - 1/3 cup (around 7-8 beans)
Green peas - 1/4 cup (fresh or frozen)
Carrots - 2 small sliced
Capsicum - 2 small diced
Cauliflower florets - 7-8 florets
Onion - 2 medium sized diced
Tomato - 2 medium sized diced
Garlic cloves - 4-5
Green chilly - 2 finely chopped
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Ginger garlic paste - 1/2 tsp
Salt to taste
Malai/Cream - 1/4 cup
Milk - 1/2 cup
You can also add boiled potatoes and paneer to the sabji. If you want to reduce the chilly, instead of dry chilly you can add kashmiri chilli while adding the coriander and turmeric powder.
The first step is preparing the masala. In a fry pan add all the ingredients of the masala.
Dry roast them for about 3-4 minutes until the coconut turns brown.
Let it cool down and then grind it to a fine powder.
Your kolhapuri masala is ready!
Now for the sabji take a kadhai and put water for boil. Add the vegetables for boiling. Boil them for 7-8 minutes until they are done 90%. They should be crunchy yet soft. Strain the water and let them cool down.
In another kadhai add oil. When the oil is hot add garlic, green chilly and ginger garlic paste into the oil.
Now add the diced onions.
After the onions are a bit brown in colour, add the tomatoes and let them cook for a while until they are soft and mushy. When they are done, in a mixer grinder take these onions and tomatoes and grind it with malai/cream to a smooth puree.
Always use 1-2 ice cubes while grinding the tomato onion puree. It retains the colour and grinds faster.
Now in the same kadhai add the boiled vegetables.
Do not clean the kadhai. This will enhance the flavours.
Sauté the vegetables for a minute and then add coriander powder, turmeric powder and salt.
Mix them well and add the prepared Kolhapuri masala. Give everything a good mix.
Now we will add the tomato onion puree and mix everything well. Finally add milk to the sabji.
Milk and coconut are essential ingredients for the Kolhapuri sabji. So if required you can add those more.
Let it simmer for sometime until thick and everything is combined well. Enjoy this with rice or rotis.
I had served this sabji with rumali roti. Please follow the following recipe for the same.