vegetable kolhapuri recipe restaurant style
firstly boil the vegetables (potato, carrot, beans, gobi) in 2 cups of water.
also add half tsp of salt while boiling vegetables
mix well and boil for 10 minutes or till the vegetables are almost cooked and yet retain their shape.
1. meanwhile, when vegetables are cooking, prepare masala.
2. in a large kadai dry roast, sesame seeds, poppy seeds, coriander seeds, cumin seeds.
also take cinnamon stick, cardamom pod, cloves, black pepper.
and further add dried kashmiri red chili and coconut.
dry roast for 2 minutes on low to medium flame or till spices turn aromatic.
cool completely and blend the dry roasted masala to smooth powder without adding any water. keep aside.
in a large kadai heat oil.
further, saute finely chopped onions till they turn translucent
also add ginger-garlic paste and saute till the raw smell completely disappears.
then add tomato and saute well till they turn soft and mushy.
furthermore, add capsicum and saute slightly
add turmeric and saute well
also add prepared masala and salt to taste
saute well till the oil separates from the masala
further add boiled vegetables making sure to strain off the water completely.
saute well till all the vegetables combines well with masala.
additionally add 1 cup of water.
also add coriander leaves and give a good mix
cover and simmer for 15 minutes till vegetables and masala cook completely.
1. further, mix well and garnish with few chopped coriander leaves.
2. finally, serve veg kolhapuri with tandoori roti or garlic naan.