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Vegetable Kolhapuri

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This is a popular spicy mixed vegetable Kolhapuri preparation which is a semi- dry vegetable dish cooked with spices as the base for the gravy.

Vegetable Kolhapuri

Vegetable Kolhapuri  is  ... Read More..

About Recipe

Vegetables koora, Vegetables Kuzhambu, Vegetables torkari

How to make VEGETABLE KOLHAPURI

(36 ratings)
96 reviews so far
Prep time
10 mins
Cook time
30 mins
Total time
40 mins
VEGETABLE KOLHAPURI
Author : Vahchef
Main Ingredient : Mixed vegetables
Servings : 2 persons
Published date : September 11, 2017


Ingredients used in VEGETABLE KOLHAPURI
• Garam masala powder - 1 tea spoon.
• Cumin powder - 1 tea spoon.
• Turmeric powder - 1/2 tea spoon.
• Coriander powder - 1 tea spoon.
• Dry red chilies - 4-5 numbers.
• Bay leaves - 2 number.
• Cinnamon sticks - 4 numbers.
• Black cardamom - 4 numbers.
• Cloves - 6 numbers.
• Oil - 4 tablespoons.
• Water melon seeds - 2 tablespoons.
• Cashew nuts - 6-8 numbers.
• Coriander leaves (chopped) - 1 bunch.
• Tomato - 2 number.
• Ginger - 1/2 piece.
• Garlic cloves - 5-6 numbers.
• Onion - 2 number.
• Green peas - 1/4 cup.
• Paneer (cubes) - 1/4 cup.
• Capsicum (cubes) - 1 number.
• French beans (chopped) - 6-8 number.
• Cauliflower (cut into florets) - 6-8 numbers.
• Carrot - 1 number.
• Hing (asafoetida) - pinch.
• Kasuri methi - 1/2 tea spoon.
• Salt - to taste.
Method:
  • Wash the vegetables and cut into half inch sized cubes. Boil in sufficient quantity of boiling salted water till nearly done. Drain the water, cool and fry them in little oil and keep aside.
  • Boil the cashew nuts and water melon seeds until soft and then grind to smooth paste. Keep aside.
  • Heat oil in a pan, add cumin seeds, cloves, cinnamon, black cardamom and bay leaves. Saute well till they infuse their flavours well in the oil.
  • To it, add curry leaves, onion paste, salt and saute well till the onions paste is nicely browned. Add freshly crushed ginger, garlic, green chillies and mix.
  • Add hing, turmeric powder, red chili powder, garam masala, cumin powder, coriander powder, tomato paste and mix all the spices well. Add little water and allow it to cook.
  • Then add 1 cup green peas (boiled), 2 tablespoons of cashew nut and water melon seeds paste. Stir and cook on a slow flame for 15 minutes until the sauce is smooth and spluttering out.
  • Add the boiled and fried vegetables, paneer and mix well. Add little water to dilute the consistency if thickened and bring to a boil. Simmer for 2 minutes and add kasuri methi and mix well. Switch off the flame.
  • At last, add little ghee in a pan and fry whole red chillies. Pour this tadka onto the Vegetable Kolhapuri mixture and top it off with finely chopped coriander leaves and serve hot.





Cooking with images Vegetables Rassa , Vegetables rasdar, Vegetables saaru





Articles


Vegetable Kolhapuri

Vegetable Kolhapuri  is  a  typical   Maharashtrian semi-dry dish made with a medley of vegetables cooked with spices as the base for the gravy. This is a very popular spicy mixed vegetable Kolhapuri preparation that is served in most restaurants all over India. This dish became very popular from the Kolhapur city which is situated in the south west corner of Maharashtra state.

Prepared with loads of vegetables cooked in a thick spicy gravy tastes extremely well with hot chapattis, naan, roti or hot steamed rice. There are many variations in preparing the Vegetable Kolhapuri dish. Generally north Indian does not use coconut in the gravy while south Indian uses coconut in the gravy. Originally Vegetable Kolhapuri is a vegetarian dish from Kolhapur, Maharashtra, hence the name is derived.

It can also be described as a mixed vegetable thick gravy dish that is frequently eaten as a main course. The vegetable Kolhapuri is accompanied with chapatti, kulcha, paratha or roti especially at most fast food outlets in India. The Kolhapuri cuisine is very popular for a variety of vegetarian and non-vegetarian dishes. It’s popular mainly for its usage for its special spice namely the Kolhapuri Masala.

Kolhapur is famous for its non-vegetarian fare and the most famous part of the Kolhapuri cuisine are red meat preparations called Tambada Rassa (Red Curry) or Kolhapuri Mutton curry, Pandhara Rassa (White Curry which is liked as a starter at Kolhapur), Maharashtrian Chicken Rassa and Sukka Mutton (Dry Meat) and Kolhapuri Misal (a type of snacks item).

"Roasted Mutton" is a special variety of non-veg dish prepared extensively at Kolhapur. Different varieties of these dishes are prepared with different spices. One such famous type is "Ghaati" Mutton. These various dishes along with "Bhakri" or "Chapati" constitute the Kolhapuri Taat(thali). Other varieties of food are Chivda, Sev and Papdi. Kolhapur is also popular for Jaggery as it is produced here in large scale due to large production of sugarcane. You can use any variety of vegetables for preparing this dish. Vegetables like Potatoes, carrots, French beans, cauliflower, green peas, double beans, beet roots, and many more can be used.

You can also add paneer in this preparation. Basically add the vegetables of your choice, either way the gravy will turn out nice and delicious. Adjust the spiciness as per your desire or liking. Addition of kasuri methi enhances the taste of the dish. Kasuri methi has its unique fragrance and is used as a condiment for flavouring and giving special delicious taste.

The dried leaves have an aromatic odur and are an important ingredient in most curry powders and vegetable fries. Kasuri Methi Crushed is commonly used as a garnish to enhance the taste and make food more aromatic and appetizing. The pungent taste of these leaves is commonly used to garnish Indian preparations, gravies and also a variety of meats delicacies to perfectly bring out the flavour of all the spices and herbs.

Kasuri methi is rich in iron, calcium, and protein that help in the regulation of different body functions and is also beneficial for diabetic and arthritic patients. For preparing this popular and delectable Vegetable Kolhapuri, firstly wash the vegetables and cut into half inch sized cubes. Boil in sufficient quantity of boiling salted water till nearly done. Drain the water, cool and fry them in little oil and keep aside. 

Boil the cashew nuts and water melon seeds until soft and then grind to smooth paste. Keep aside. Add some oil in a hot pan, add cumin seeds, cloves, cinnamon, black cardamom and bay leaves. Sauté well till they infuse their flavours well in the oil. Add curry leaves, onion paste, salt to taste and sauté well till the onions paste is nicely browned. Add freshly crushed ginger, garlic, green chillies and mix. Add hing, turmeric powder, red chilli powder, garam masala, cumin powder, coriander powder and tomato paste and mix all the spices well. Add little water and allow it to cook.

Add 1 cup green peas (boiled), 2 tbsp of cashew nut and water melon seeds paste. Stir and cook on a slow flame for 15 minutes until the sauce is smooth and spluttering out. Add the boiled and fried vegetables, paneer and mix well. Add little water to dilute the consistency if thickened and bring to a boil. Simmer for 2 minutes and add kasuri methi and mix well. Switch off the flame. 8. Add little ghee in a pan and fry whole red chillies. Pour this tadka onto the Vegetable Kolhapuri mixture and top it off with finely chopped coriander leaves and serve hot.

Tip- You can boil the vegetables earlier and then make the gravy and add the boiled vegetable which saves time. Indian food is well known for its distinctive variety of flavours, taste and the variety in cuisines it has to offer. Simple foods can also make a lot of difference and spice up entire dish. Vegetable Kolhapuri is traditionally a simple dish, full of flavours and a great mixture of lots of healthy and nutritious vegetables.

Do enjoy this homemade recipe and click on the below click to view the making of this recipe: 

https://www.vahrehvah.com/vegetable-kolhapuri

Enjoy Cooking!



 

Comments & Reviews

 

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LilyCupcakeGirl Posted on Mon Aug 20 2012

No top comment? Challenge accepted.

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amjams Posted on Mon Aug 20 2012

This is art.

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jaszzy26 Posted on Mon Aug 20 2012

u didnt make any roti to eat it with sabji??? u laugh funny

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kitchenkarma Posted on Mon Aug 20 2012

Chef When are u making Alu Wadi???????? The one with colocacia leaves...

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anwion Posted on Mon Aug 20 2012

I luv this channel but I wish I had the recipes lol there is an indian restaurant/store around where I live but not so sure if the carry all seasonings lol

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VahChef Posted on Mon Aug 20 2012

they are fried but you also used boiled

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Jumi Ramirez Posted on Mon Aug 20 2012

Great

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Blast Katz Posted on Mon Aug 20 2012

Singing chef. :)

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combatLaCarie Posted on Mon Aug 20 2012

looks fantastic

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lamllemaussade Posted on Mon Aug 20 2012

Look delicious! I can never find fresh curry leaves where I am in the States, so I love when you use them in your recipes because it makes such a nice sound sputtering in the oil. :)

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calvingmail Posted on Mon Aug 20 2012

remember eating this many times in dhabas on cold days with lots of onions at the side and naan/kulchas

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calvingmail Posted on Mon Aug 20 2012

Where would u get watermelon seeds? Any substitutes or is it really needed at all?

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