Name: Veg Kolhapuri recipe by Abhipsa Saran at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: Scraped Coconut- 2 tbsp; Coriander seeds- 1tsp; Cumin seeds- 1 tsp; Cardamom- 3; Poppy seeds- 1tsp; Cinnamon- 1/2inch; Clove- 4; Oil- 1tbsp; Tomato- 2; Ginger- 1inch; Red chilli- 2; Other ingredients :; Carrot- 2; Cauliflower- 4 florets; Potato- 2(medium sized); Capsicum- 1; Green peas- a handful; Salt to taste; Sugar- 1/2tsp; ghee- 2tbsp; Zeera- 1/2tsp; Kashmiri red chili powder- 1/2tsp; Turmeric powder- 1/2tsp; Oil- 1 tbsp

ABOUT Veg Kolhapuri RECIPE

There is no use of onion or garlic, so is a perfect recipes for jains and fasting days.

Ingredients Serving: 4

Scraped Coconut- 2 tbsp
Coriander seeds- 1tsp
Cumin seeds- 1 tsp
Cardamom- 3
Poppy seeds- 1tsp
Cinnamon- 1/2inch
Clove- 4
Oil- 1tbsp
Tomato- 2
Ginger- 1inch
Red chilli- 2
Other ingredients :
Carrot- 2
Cauliflower- 4 florets
Potato- 2(medium sized)
Capsicum- 1
Green peas- a handful
Salt to taste
Sugar- 1/2tsp
ghee- 2tbsp
Zeera- 1/2tsp
Kashmiri red chili powder- 1/2tsp
Turmeric powder- 1/2tsp
Oil- 1 tbsp

Instructions

Heat oil in a pan add coconut, zeera, dhania, poppy seed, cardamom, clove, cinnamon, peppercorn and fry for 3 to 4 mins in low flame. In a grinder jar add tomato, ginger and fried masala and make a smooth paste.
Cut the vegetables in 1inch long pieces. Heat oil in a kadai and add the cut vegetables and sauté up to raw smell goes. Remove from fire and keep aside.
Heat ghee in a kadai and add Cumin seeds to it. Let it crackle and then add the masala paste. Saute till the masala separates from oil. Add salt, sugar, turmeric powder and red chilli powder to it and sauté again. When masala is cooked, add vegetables and 1 cup water.
Mix properly and cover the lid and cook up to the vegetables are cooked. Add coriander leaves to the curry and serve hot with roti or rice.

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