VEGETABLE KOLHAPURI / HOMEMADE KOLHAPURI SPICE MIXTURE
Not too fiery hot,an aromatic and flavourful mixed vegetable curry from the Kolhapuri Cuisine. Best served with roti, bhakri or parathas.
Ingredients
FOR THE KOLHAPURI MASALA / SPICE MIXTURE:
- ½ cup sliced dried coconut
- 1 tbsp coriander seeds
- 2-3 dry red chillis
- 1 tsp cumin seeds
- 1 tsp poppy seeds
- 1 tbsp sesame seeds
- 1 inch cinnamon stick
- 4 cloves
- 6 - 8 peppercorns
- 1 balck cardamom
- ½ tsp turmeric powder
- ¼ tsp asafetida
FOR THE VEGETABLE KOLHAPURI
- 1 large carrot, peeled and cut into sticks
- 1 large potato peeled and cut into wedges
- 1 cup french beans cut into 1½ inch pieces
- ½ cup peas
- 1 large onion peeled and sliced
- 1 medium bell pepper cut into long sticks
- 1 cup fresh tomato puree
- 2 tbsp oil
- ¼ tsp fennel seeds
- 1 tsp ginger paste
- 1 tbsp garlic paste
- ½ - 1 tsp green chilli paste
- 1 cup water
- ½ cup coconut milk
- 1¼-1½ tsp salt
- 2-3 tbsp chopped fresh coriander
Instructions
- PREPARATION OF KOLHAPURI MASALA /SPICE MIXTURE:
- In a wide pan over low heat, roast the coconut till you get the aroma. Don't allow it to burn. Keep stirring it all the time.
- Add all the remaining whole spices except asafetida and turmeric powder.
- Roast till the coriander begins to crackle or pop. Remember to stir all the time.
- Remove the spice mixture into a plate and allow it to cool down completely.
- Once its cool, grind to a coarse or fine powder.
- Add the asafetida and turmeric powder. Mix well.
PREPARATION OF VEGETABLE KOLHAPURI:
- Steam or boil the vegetables. I steamed them to retain the nutrients.
- Heat oil in the wide pan you used for roasting the spices, over medium heat.
- Add fennel seeds. As soon as the seeds begin to sizzle add the chopped onion.
- Stir fry the onion for a minute.
- Add the chopped bell pepper or capsicum.
- Stir fry till both appear soft.
- Add ginger, garlic and chilli paste. Stir fry for a few seconds.
- Add the tomato puree. Mix well.
- Cover the pan and allow the mixture to cook for 5 minutes.
- The mixture should be thick and tomato puree is cooked.
- Add half of the kolhapuri masala or spice mixture.
- Add salt and mix well.
- Add the steamed mixed vegetables and water.
- Mix well and lower the heat. Let the curry simmer for 5-7 minutes or till it becomes hot.
- Add coconut milk and mix well.
- Garnish with fresh coriander and serve with roti, paratha, naan or bhakri.
Notes
- The amount of water or milk you add depends on how watery or thick you prefer the curry to be.
- Use gluten free asafetida.
- Add dried red chillis to the spice mixture according to your taste.
- Use vegetables of your choice.