Vegetable Kolhapuri

About 5 to 6 years ago, while working in Bangalore, I came across a sales man who was selling some cookbooks. Just out of curiosity, I glanced at those books and I was taken by surprise. He was selling cook books of the master chef Sanjeev Kapoor. It was a set of 8 Vegetarian books ranging from soups, main course, and snacks to desserts. And all these were being offered for just Rs. 300. I immediately bought them. These are one of the first cookbooks I purchased and they are my priced possession. I came home all happy with my purchase and decided to cook something for dinner from one of the books. And I prepared this Vegetable Kolhapuri. The result was very good. Since then I have prepared this recipe and many others from these books and they always turn out really nice.

Today’s recipe is one which makes use of lots of fresh veggies, and freshly ground spices. A perfect accompaniment with rotis, bursting with flavors; the original recipe called for much more spice but I have reduced it to suit our taste buds. Now don't let the long list of ingredients bother you. They are all things which you use on a regular basis and am sure you'll have it in your pantry. So give it a try friends.

What you’ll need

1. Carrot – 1 Medium, cut into small cubes
2. Potato – 1 medium, cut into small cubes
3. Cauliflower – 8 to 10 florets
4. French Beans – 6 to 8, cut into half inch long pieces
5. Green Peas – ¼ cup
6. Onion – 2 Large, finely chopped
7. Ginger – ½ inch piece, grated
8. Tomatoes – 2 Large, ground into a paste
9. Dry Coconut Scraped – ¼ cup
10. Oil – 4 tbsp
11. Red Chilli Powder – ½ tsp
12. Turmeric Powder – ¼ tsp
13. Salt to taste
14. Cloves – 3
15. Peppercorns – 5 to 6
16. Coriander Seeds – 1 tsp
17. Dried Red Chillies – 2 to 3

For the Kolhapuri Garam Masala

1. Saunf (Fennel) – ½ tsp
2. Cinnamon – a small piece
3. Cumin Seeds – ½ tsp
4. Bay Leaves – 1
5. Black Cardamom – 1
6. Peppercorns – 5 to 6

Method

1. Boil the vegetables carrot, potatoes, cauliflower, beans and peas till done. Make sure they don’t get too soft, else they will be mushy.
2. Heat a kadai, dry roast all the ingredients of the Kolhapuri masala and grind into a powder. Keep aside.
3. Heat another Kadai, with 2 tbsp of oil. Add grated, dry coconut, cloves, peppercorns, coriander seeds and red chilly. Fry till the coconut becomes brown.
4. Add half of the chopped onions and fry till they turn light brown. Grind everything into a paste using little water. Keep aside.
5. Heat remaining oil in another kadai. Add remaining chopped onions and sauté till they turn light brown.
6. Next add the grated ginger and fry for another minute.
7. Next add the tomato paste and fry till oil separates.
8. Now add the red chilli powder, turmeric powder, masala paste fry for about 2 to 3 minutes.
9. Add the boiled vegetables and salt to taste.  Add water if required. Mix well and simmer for 4 to 5 minutes. Sprinkle Kolhapuri Garam Masala and mix well.

Garnish with coriander leaves and serve hot with rotis.