Kolhapuri Vegetables:

Kolhapuri Vegetables

1 cup mixed vegetables (carrots, cauliflower, beans, potatoes, etc.), chopped
1/2 cup grated coconut
1 large onion, finely chopped
2 tomatoes, chopped
3-4 cloves of garlic
1-inch piece of ginger
2-3 dried red chilies (adjust to spice preference)
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon turmeric powder
1 tablespoon Kolhapuri masala (spice blend)
1/2 cup water
2 tablespoons cooking oil
Salt to taste
Fresh cilantro (coriander) leaves for garnish

In a pan, dry roast the grated coconut, chopped onion, cumin seeds, coriander seeds, dried red chilies, garlic, and ginger until they turn golden brown and aromatic. Allow the mixture to cool down.
Grind the roasted ingredients into a smooth paste using a little water. Set aside.
In a separate pot, heat the cooking oil over medium heat. Add the chopped tomatoes and cook until they become soft and mushy.
Stir in the ground spice paste and turmeric powder. Mix well and cook for a few minutes until the oil starts to separate from the masala.
Add the chopped mixed vegetables to the pot and mix them with the masala, ensuring they are coated evenly.
Pour in the water, add salt, and give it a good stir. Cover the pot and let the vegetables cook on medium-low heat until they are tender.
Once the vegetables are cooked, add the Kolhapuri masala and mix it thoroughly. Adjust the spice level according to your taste preferences.
Simmer the recipe for a few more minutes, allowing the flavors to blend together.re


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