Veg Kolhapuri

I am on this spree to explore many curry varieties to go as side dishes to rotis. Its so boring to be preparing similar curries everyday. And these days, my parents want something new as well. So, if I happen to try something new and given it comes out well, I share it immediately with Amma who would replicate it the very day 😀 The bliss of teaching Amma something new!

Last week, I made this dish Veg Kolhapuri when I was in Chennai, specially for my sister and BIL as both of them love rotis. Having tried this at a restaurant recently and having liked it so much, I wanted to try it out at home. Dad was really impressed and kept praising it for every bite he took. Ok he was also talking about how good he made the rotis too! 😀 This Kolhapuri curry was a bit on the spicy end and the next time I am trying it, I will reduce the pepper. That way, it will be more tasty and people like me (who love bland food) can enjoy too. Now here is the recipe -

What I used - 

• Mixed Vegetables, 2 cups pre-boiled (I used carrots, beans, cauliflower, green peas and potato)
• Onions, 2 medium finely chopped
• Capsicum, 1 diced into squares
• Tomatoes, 3 medium finely chopped
• Coriander Powder, 1.5tsp
• Cumin Powder, 1.5 tsp
• Kashmiri Chilli Powder, 1.5 tsp
• Turmeric, 1 tsp
• Salt, to taste
• Oil, 2tbsp
• Ginger Garlic Paste, 2tsp
• Dry Coconut Scrapings, 2 tbsp
• Dried Black Pepper, 1.5 tsp
• Bay Leaf, 1
• Cloves, 2
• Cinnamon, 2 one inch pieces
• Cashew nuts, 5 (optional)
• Fresh Chopped Coriander, 2tbsp

How I made - 

1. In a kadai, dry roast dry coconut, pepper corns, bay leaf, cloves and cinnamon until golden brown. Once cooled, grind them along with the cashew nuts into a fine powder. This happens to be the Kolhapuri masala powder.
2. In another kadai, heat oil. Add chopped onions. As they turn pink and translucent, add ginger garlic paste. Fry for a couple of minutes.
3. Add Coriander powder, Cumin powder, Kashmiri red chilli powder and Turmeric. Cook until the raw smell goes off.
4. Add tomatoes and cook until mushy. Add cut capsicum pices and fry for a couple of minutes. And then add Kolhapuri masala and cook for a couple of minutes.
5. Add the boiled vegetables along with some water. Add salt and let the curry come to boil.
6. Garnish with fresh chopped coriander and serve hot with rotis.