Veg kohlapuri is special and traditional mix veg sabzi of Maharashtra and is prepared by mixing spices. This can be served with chapatti, parantha, poori, naan or kulcha.
Ingredients for Vegetable Kolhapuri
Carrot - 1
Potato - 1
Capsicum - 1
Cauliflower - 1 cup
Tomato - 3 (150 grams)
Ginger - 1 inch piece
Green peas - 1/4 cup
Cream - 1/2 cup
Dry coconut - 1/4 cup (grated)
Oil - for frying vegetables and making sabzi
Green coriander - 2-3 tbsp
Asafoetida - 1 pinch
Cumin seeds - 1/2 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Garam masala - 1/4 tsp
Dry red chilly - 2
Sesame seeds - 1 tbsp
Salt - 1 tsp (as per taste)
Red chilly powder - 1/2 tsp
How to make Veg Kolhapuri recipe
Thoroughly wash vegetables and chop in small pieces. Wash tomatoes, green chilly and ginger and grind in mixture grinder to make fine paste.
Preheat oil in a wok. When oil is sufficiently hot add potatoes in oil and fry until they turn little brown in color on high-medium flame. Take them out and then place cauliflower, carrot and capsicum in wok, one by one and fry until they turn little brown in color. Take them out in a bowl.
Take another wok and dry roast sesame seeds and cumin seeds on low flame. Now add grated coconut into it and saute until it changes in color. Turn off the flame after sauteing spices and take it out in a bowl. Grind these ingredients once they turn cool.
Preheat 2 tsp oil in a wok. When oil is sufficiently hot add asafoetida, turmeric powder, coriander powder and saute the masala for while. Now add tomato-ginger paste, red chilly powder and dry red chilly and saute until oil starts separating from it. After sauteing masala add sesame, cumin seeds-coconut powder. Saute for few more minutes and then add cream into it. Stir constantly and saute for 2-3 minutes.
When oil starts separating from masala, add green peas and cook for 2-3 minutes until peas turn tender. Add 1/2 or 0.75 cup water, salt and garam masala into it and mix well.
When gravy starts simmering add fried vegetables into it and mix. Cover the sabzi and cook for 3 minutes. After 3 minutes, check the sabzi. Sabzi is now ready, add green coriander into it.
Take out sabzi in a bowl. Garnish with green coriander. Serve steaming hot mix veg sabzi with parantha, naan, chapatti or rice and relish eating.
If you wish to add onion and garlic then finely chop onions and garlic. When oil is sufficiently hot add onion and garlic and saute onions until they pinkish in color. After this follow the same procedure as mentioned above. For making gravy you can make cashew paste, melon seeds paste, poppy seed paste or mawa or any other thing as per your taste.