VEGETABLE KOLHAPURI I NORTH INDIAN GRAVY I SIDE DISH FOR CHAPATHI/NAAN

Vegetable Kolhapuri is spicy thick gravy with mixed vegetable. It is popular in kolhapur city, Maharastra. The red gravy with mixed vegetables will suits well for chapathi, roti, naan or poori. The gravy will be spicy and much tasty with the nutritious vegetables.

I already told you that, each and every time I will be making different gravies for chapathi/naan. So this time I have prepared the delicious vegetable gravy. The freshly ground spices will give unique aroma and taste to the gravy; I can felt the each flavour of the ingredients. Best gravy for party or to guests.

 

Category	Main Course/Gravy
Cuisine	Maharastra
Preparation Time	15 Minutes
Cooking Time	30 Minutes
Servings	3-4

Source – Cookery Show

 

INGREDIENTS

Mixed Vegetable – 3 Cup (I used carrot, beans, soya beans, butter beans, double beans, cauliflower, potato)

Water – To immerse Vegetables

To Masala paste

Oil – 2 Tbsp

Coconut, scraped – ½ Cup

Cloves – 8

Black peppercorns – 8

Poppy seeds/khus khus – 1 Tsp

Coriander powder – 1 Tsp

Dry Red chillies - 6

Onion – 1 ½ Chopped

 

Garam Masala Powder

Fennel seed powder – ½ Tsp

Cinnamon – 1” – 1

Stone flower – 1

Cumin seeds – ½ Tsp

Bay leaves – 1

Cardamom – 2

Black peppercorns – 7-8

To Temper

Oil – 2 Tbsp

Onion – 1, chopped

Ginger garlic paste – 2 Tbsp

Tomatoes – 2, chopped

Red chilli powder – 1 ½ Tsp

Turmeric powder – 1 Tsp

Salt – To taste

Coriander leaves – To garnish

 

METHOD

• Wash and dice the vegetables and pressure cook in immersed water for up to 2 Whistle and keep it aside.
• Heat 1 Tbsp oil in pan add grated coconut, and other ingredients under the masala paste sauté it till the color changes to golden brown and switch off the flame and cool it aside.

• Meanwhile, grind the garam masala ingredients into fine powder.
• Then grind the roasted ingredients with enough water into smooth paste and keep it aside.
• Heat 2 Tbsp oil in pan, add onion and sauté it till brown.  
• Add ginger garlic paste and continue to sauté till lightly browned.

• Add tomatoes and sauté it for 2 minutes, and then add red chilli powder, turmeric powder, masala paste with vegetable stock. (I used the vegetable boiled water).

 

• Bring to boil and then add boiled vegetables and add salt and let it cook for 10 minutes on low flame.
• Sprinkle garam masala powder and mix it well and then add coriander leaves.

• Serve it hot with pulka, roti, naan or paratha.

NOTE

• Use coriander seeds instead of coriander powder.
• Adding garam masala in last part, will gives fresh and unique taste to the gravy instead of adding while sauté.