Vegetable Kolhapuri | Veg Kolhapuri Recipe. Vegetable Kolhapuri is a typical Maharashtrian semi-dry dish. It's a mixed vegetable curry with thick and spicy coconut based gravy.
Trending Recipes
Vegetable Kolhapuri | Veg Kolhapuri Recipe
Vegetable Kolhapuri | Veg Kolhapuri Recipe. Vegetable Kolhapuri is a typical Maharashtrian semi-dry dish. It's a mixed vegetable curry with thick and spicy coconut based gravy.
Ingredients
Directions
Boil 2 cup mixed vegetables along with little salt for 10 minutes.
Take a pan dry roast, 3 dry red chillies, 2 garlic, 1tsp ginger, 1 tbsp khus-khus, 1 tbsp sesame seeds, 1 tsp coriander seeds and ¼ cup coconut.
Cool completely and blend the dry roasted masala to smooth powder without adding any water. Keep aside.
Heat oil in pan, add 1 tsp cumin seeds. When they splutter add 1 cup chopped onions and cook till the onions turn golden brown in color.
Add ½ cup chopped tomato, ½ tsp turmeric powder and prepared masala, salt to taste. Cook till the oil separates.
Add the vegetables and ¾ cup water and bring it to a boil for 15 minutes till vegetables and masala cook completely.
Mix well and garnish with few chopped coriander leaves.
Cooking Directions Step by step
Boil 2 cup mixed vegetables along with little salt for 10 minutes.
Take a pan dry roast, 3 dry red chillies, 2 garlic, 1tsp ginger, 1 tbsp khus-khus, 1 tbsp sesame seeds, 1 tsp coriander seeds and ¼ cup coconut.
Cool completely and blend the dry roasted masala to smooth powder without adding any water. Keep aside.
Heat oil in pan, add 1 tsp cumin seeds. When they splutter add 1 cup chopped onions and cook till the onions turn golden brown in color.
Add ½ cup chopped tomato, ½ tsp turmeric powder and prepared masala, salt to taste. Cook till the oil separates.
Add the vegetables and ¾ cup water and bring it to a boil for 15 minutes till vegetables and masala cook completely.
Mix well and garnish with few chopped coriander leaves.
Ingredients
Directions
Boil 2 cup mixed vegetables along with little salt for 10 minutes.
Take a pan dry roast, 3 dry red chillies, 2 garlic, 1tsp ginger, 1 tbsp khus-khus, 1 tbsp sesame seeds, 1 tsp coriander seeds and ¼ cup coconut.
Cool completely and blend the dry roasted masala to smooth powder without adding any water. Keep aside.
Heat oil in pan, add 1 tsp cumin seeds. When they splutter add 1 cup chopped onions and cook till the onions turn golden brown in color.
Add ½ cup chopped tomato, ½ tsp turmeric powder and prepared masala, salt to taste. Cook till the oil separates.
Add the vegetables and ¾ cup water and bring it to a boil for 15 minutes till vegetables and masala cook completely.
Mix well and garnish with few chopped coriander leaves.
