• Veg Kolhapuri is a dish prepared using lots of vegetables
• A lot of vegetables are available in the market during winter, so making Veg Kolhapuri is a good option during this time
• It tastes very tangy and delicious

When you hear the name Kolhapur, a historical city in Maharashtra, you immediately think of hot and spicy foods. Kolhapuri misal, pandhari rasoi and spicy zingy dishes are famous all over the world. A very famous dish that offers this taste experience is Veg Kolhapuri. It is an authentic Marathmola savory dish, combining various vegetables, spicy spices and the nutty aroma of coconut-coconut. This dish tastes amazing with roti, bhakri, naan or jeera rice. We can easily prepare the taste of Veg Kolhapuri at home. Let’s check out this delicious and tangy Veg Kolhapuri recipe.

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Material

For the vegetables:

• Carrot – 1 (chopped)
• Potato – 1 (cut into cubes)
• Cauliflower – 1 cup (chopped)
• Pods – 7 to 8 (chopped)
• Peas – half a cup
• Onion – 1 large (chopped)
• Tomatoes – 2 medium (chopped)
• Ginger-garlic paste – 1 tsp
• Oil – 3 tbsp
• Salt – as per taste
• Coriander – for garnish

To prepare Kolhapuri Masala:

• Dry coconut (grated) – 2 tbsp
• Poppy seeds – 1 tsp
• Cashews – 5 to 6
• Coriander – 1 tbsp
• Cumin – 1 tsp
• Dill – 1 tsp
• Cloves – 2
• Cinnamon – 1 small piece
• Black pepper – 5 to 6 seeds
• Dry Red Chillies – 4 to 5
• Turmeric – half tsp

Have you eaten Nagpur’s famous ‘Sambarwadi’? If not, then prepare a feast of this traditional dish at home

action

• For this wash all the vegetables and boil them in little salt and water so that they are partially cooked.
• Heat some oil in a pan and add coriander seeds, cumin seeds, cumin seeds, cloves, cinnamon, black pepper, red chillies, coconut and poppy seeds.
• Fry all these spices on low flame until they start to smell fragrant.
• After the roasted spices cool down, add them to the mixer. Add cashews and a little water to it and grind it finely. This is your Kolhapuri masala ready.
• Heat oil in a deep pan. Add ginger-garlic paste and chopped onion to it and saute. Once the onion turns light golden, add the tomatoes and cook until soft.
• Now add the prepared masala and saute on low flame for 5 minutes. Once the masala is cooked well, add some water to it and make a thick gravy.
• Add the boiled vegetables to this gravy, add salt and let it cook on low flame for 7 to 8 minutes. Put coriander on top and switch off the flame.
• Serve hot with Veg Kolhapuri Butter Naan, Tandoori Roti or Jeera Rice. Its tangy-spicy and aromatic taste reminds every bite of Maharashtra.