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Rinse, peel and cut all the veggies in thick strips or batons.
Steam the veggies in an electric cooker, steamer or pressure cooker.
The veggies should be completely cooked, yet retain their shape.
For the Kolhapuri masala, dry roast spices in a hot pan. To know the spices, swipe up!
Once the spices are fragrant, add poppy seeds, sesame seeds and desiccated coconut.
Stir continuously and dry roast till coconut turns golden.
Once the spice mixture cools, add it to a dry or coffee grinder.
Grind to a fine or semi-fine powder. Keep scraping the sides while grinding. Add some water if it's difficult to grind.
Heat oil in a pan and add chopped onions.
Sauté till the onions turn light golden or golden.
Add ginger-garlic paste to the pan.
Stir and add chopped coriander leaves. Stir and sauté till the raw aroma of ginger and garlic goes away.
Add chopped tomatoes, sauté till they soften and the oil starts leaving the sides.
Add turmeric powder, red chili powder and asafoetida.
Stir, add chopped bell pepper or capsicum.
Stir, sauté till the bell pepper is about cooked, yet has a slight crunch.
Add the ground Kolhapuri masala.
Stir, add water and season with salt.
Bring the curry to a simmer.
When you see some oil floating on top, add the veggies.
Stir and simmer for 2 minutes. Check and adjust salt, if required.
Add chopped coriander leaves and give a final stir.
Serve veg kolhapuri hot. For more recipes, visit vegrecipesofindia.com
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