(serves 3)
| For Kolhapuri masala | |
| White sesame seeds | 1 tsp |
| Poppy seeds | ½ tsp |
| Desiccated coconut | 2 tbsp |
| Black pepper corn | 4-5 pc |
| Cumin seeds | ½ tsp |
| Curry powder | 2 tsp |
| Whole spices | Dried red chilli 2pc, bayleaf 1pc |
| Other ingredients | |
| Potato chopped | ½ cup |
| French beans chopped | ¼ cup |
| Cauliflower chopped | ⅓ cup |
| Green peas | ⅓ cup |
| Carrots chopped | ⅓ cup |
| Tomato chopped | 1 pc |
| Bell pepper chopped | ⅓ cup |
| Onion | 1 pc |
| Ginger garlic paste | 2 tsp |
| Coriander leaves | 1 tbsp |
| Red chilli powder | ¼ tsp |
| Turmeric powder | ¼ tsp |
| Asafoetida | pinch |
| Water | 1 cup |
| Cooking oil as per choice | 3 tbsp |
| Salt | 1-2 tsp (as required) |
Procedure
First, rinse, peel and cut the vegetables into thick strips or batons. Place them in a steamer pan.
Then steam the vegetables in an electric cooker, steamer or pressure cooker.
The vegetables have to be completely cooked and yet retain their shape.
While the vegetables are steaming, gather all the ingredients required for making Kolhapuri masala.
Heat a pan on low heat and dry roast the spices, once the spices become fragrant, then add poppy seeds, sesame seeds and desiccated coconut.
Stir continuously and dry roast till the desiccated coconut turns golden.
Once the spice mixture cools, add in the curry powder and then take them in a dry grinder or coffee grinder.
Grind to a fine powder. A slight semi fine powder is also fine. The sesame seeds and coconut will release oil while grinding. Make sure to keep scraping the sides of the grinder jar and grind further. If you are finding it difficult to grind, add some water to make a fine paste.
Heat oil in a pan and add chopped onions.
Sauté the onions till they turn light golden.
Add ginger-garlic paste.
Stir and then add chopped coriander leaves. Stir and sauté till the raw aroma of the ginger-garlic goes away.
Next, add chopped tomatoes.
Sauté till the tomatoes soften and you see oil leaving the sides of the pan.
Add turmeric powder, red chili powder and asafoetida.
Stir and then add chopped bell pepper/capsicum. You can also skip capsicum if you prefer.
Stir and sauté till the bell pepper is half cooked and yet has a slight crunch. About 5 to 6 minutes on a low heat.
Add the ground masala. Stir and sauté for some seconds. Then add water. Season with salt. Bring the curry to a simmer.
When you see some oil floating on top, add the steamed vegetables.
Stir and simmer the gravy for about 2 minutes.
Lastly, add chopped coriander leaves and give a final stir. You can also garnish with the coriander leaves.
Serve Veg Kolhapuri with soft chapatis, phulkas or parathas. You can also serve this spicy curry with bread and steamed rice.