I love this sabzi and order it while eating out. This time decided to try and replicate the recipe after a search of the internet and combining a few delicious looking recipes.
Kolhapur is famous for growing and farming of hot red chillis and this curry lives up to its name as it has very aromatic and spicy flavor that it gets from a specially blended curry masala powder. I mellowed this a little by adding coconut milk which gives a unique and delicious flavour to this sabzi. .
Ingredients for Masala:
1/3 cup Dry Coconut, grated or thinly sliced
1 tsp Coriander Seeds
2 Dry Kashmiri Red Chilli
1/2 tsp Poppy seeds
1/2 tsp Watermelon seeds(magaz)
1½ tsp Sesame seeds (til)
1/2 tsp fennel seeds (saunf)
1/2 inch piece of Cinnamon
2 Cloves
3 Black peppercorns
1 green cardamom
1 tsp kashmiri red chilli powder
Ingredients for Sabji:
1 tbsp oil
1/4 tsp Fennel seeds (saunf)
1/3 cup Potato, cut lengthwise
1/3 cup French beans, cut into long pieces
1/3 cup Green peas fresh
1/3 cup Carrot, cut lengthwise
1/3 cup Capsicum, cut in square
1 large Onion, sliced
1 tsp Ginger garlic Paste
1 medium Tomato, finely chopped
1/4 teaspoon Turmeric Powder
Salt to taste
1/3 cup coconut milk diluted in water
Coriander leaves for garnishing
Method
1) Make the kolhapuri masala by Dry roasting all ingredients listed in masala section above in a pan until it releases nice aroma. It will take around 1-2 minutes. Transfer them to a plate and let them cool at room temperature.
Add roasted spices in a small jar of a mixer grinder and grind until smooth powder.(Doesn't become very smooth becoz of dry coconut)
2) Cut all the vegetables lengthwise. Boil potato, french beans, carrot and green peas in salted water until 90% cooked. They should be crunchy and not mushy after cooking. It will take around 7-8 minutes. (You can also steam cook them instead of boiling them in water)
3) In a pan add oil and heat over medium flame. Add fennel seeds and sauté for 15 seconds.
4) Add sliced onion and saute until it turns translucent. Add ginger-garlic paste and saute for a minute.
5) Add sliced capsicum, chopped tomato and salt. Saute until tomatoes turn soft. It will take around 3-4 minutes.
6 ) Add 1&1/2 tbsp of the kolhapuri masala powder (prepared in step-1) and turmeric powder. Mix well and cook for a some time. Can add little water too so it becomes slightly gravy.
7) Add steamed/boiled vegetables (don’t add water). If you have not added salt while steaming/boiling veggies, add salt to taste.
Stir and cook for 2-minutes.
8) Add the coconut milk diluted in 1/3 cup water (or use the water drained from boiled vegetables). Mix well.
9) Cook until you get the desired consistency of gravy.
Turn off the flame and garnish Veg Kolhapuri Sabzi with fresh coriander leaves.
Notes:
Add salt while steaming or boiling veggies. This enhances the taste of the curry as saltiness goes deep inside veggies
In case poppy seeds can't be used increase the quantity of melon seeds or can replace it with cashewnuts
Add paneer and vegetables like cauliflower, ash gourd (white pumpkin), broccoli, etc. for variation in taste and texture.
Serving options: Serve veg kolhapuri with butter garlic naan, sliced onion salad and a glass of lassi in lunch or dinner. It can also be served with phulkas, roti, chapatti or paratha or even dal rice combo.
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