Monday, 8 July 2013

Vegetable Kolhapuri | mixed veg kolhapuri gravy marathi sabji

Veg Kolhapuri is a vegetarian dish from Kolhapur, Maharashtra in India.spicy ,red ,hot & fiery are the adjectives which can be used to describe this dish

 It can be described as a mixed vegetable dry gravy dish. It is frequently eaten as a main course.

It is accompanied by a chapati in rural areas and in Kolhapur, although it is accompanied by roti, paratha, naan or kulcha in other areas, especially at fast food outlets in India.

Kolhapur is famous for its nonvegetarian fare. The red gravy, Tambada Rassa, is very popular.The vegetables are cooked in a red chilli paste based curry along with the authentic mix of Kolhapuri masalas.

I have adapted this kolhapuri from chef sanjeev kapoor site

i served this with tandoori roti



 Carrot , diced and boiled 1 medium
 Potato , diced and boiled 1 medium
 Cauliflower,boiled 6-8 florets
 French beans , half inch pieces, boiled 6-8
 Green peas,boiled 1/4 cup

 paneer -1/4 cup (optional)

Wet Masala paste to grind in mixer
 Ginger  1 inch piece
 Garlic  5-6 cloves
 Dry coconut (khopra),grated 1/2
 Cloves 8
 Black peppercorns 8
 Poppy seeds (khuskhus/posto) 1 teaspoon
 Coriander seeds 1 teaspoon 

 sesame seeds (til) - 1 tsp
cashew nuts 4-5
 Whole dry red chillies 6
1 onion sliced
1 tomato

Remaining ingredients

Onions,chopped  1 large
 Tomatoes,chopped 1 large
 Red chilli powder  2 teaspoons
 1 tsp kashmiri mirch powder for final tadka
Turmeric powder  1 teaspoon
 Salt  to taste

Fresh coriander leaves,chopped  2 tablespoons

Kolhapuri Garam masala  to dry roast and grind

  Fennel seed (saunf) powder  1/2 teaspoon
  Cinnamon 1 inch stick
 Stone flower (dagad phool) 1
 Cumin seeds  1/2 teaspoon
  Bay leaves 2
 Black cardamoms 2
 Black peppercorns 7-8

Oil  4 tablespoons


1.Boil all veggies till done in water drain & keep aside  or else you can saute veggies in 1 tbsp oil till just done.

3.Dry roast and Grind all the ingredients of the Kolhapuri garam masala into a fine powder and set aside.

4.Heat one tablespoons of oil in a kadai. Add  ginger and garlic ,grated dry coconut, cloves, peppercorns, poppy seeds, coriander seeds ,cashew and red chillies. Lightly fry. Now add sliced onions,tomato and cook till it turns slightly brown. Cool, grind to a paste using sufficient water. Set aside.

5.Heat 2 tbsp oil in another kadai. Add the remaining chopped onions and sauté till brown. Add ginger and garlic paste and continue to sauté till lightly browned. Add tomatoes, red chilli powder, turmeric powder, masala paste and half cup of water and cook for two minutes.

6.Add the boiled/sauted vegetables, adjust salt and simmer for four to five minutes. Sprinkle Kolhapuri garam masala powder(made in step 1) and mix well.

7.Heat 1 tbsp oil .once oil is hot switch off gas & add  1 tsp kashmiri mirch powder .immediately pour tadka on sabji this will give a red tavang (layer of oil ) on sabji.take care not to burn tadka

8.Garnish with coriander leaves and serve hot.

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