This is a popular spicy mixed vegetable Kolhapuri preparation which is a semi-dry vegetable dish cooked with spices as the base for the gravy.
Vegetable Kolhapuri is a typical Maharashtrian semi-dry dish made with a medley of vegetables cooked with spices as the base for the gravy. This is a very popular spicy mixed vegetable Kolhapuri preparation that is served in most restaurants all over India. This dish became very popular from the Kolhapur city which is situated in the south west corner of Maharashtra state.
Prepared with loads of vegetables cooked in a thick spicy gravy tastes extremely well with hot chapattis, naan, roti or hot steamed rice. There are many variations in preparing the Vegetable Kolhapuri dish. Generally north Indian does not use coconut in the gravy while south Indian uses coconut in the gravy. Originally Vegetable Kolhapuri is a vegetarian dish from Kolhapur, Maharashtra, hence the name is derived.
It can also be described as a mixed vegetable thick gravy dish that is frequently eaten as a main course. The vegetable Kolhapuri is accompanied with chapatti, kulcha, paratha or roti especially at most fast food outlets in India. The Kolhapuri cuisine is very popular for a variety of vegetarian and non-vegetarian dishes. It’s popular mainly for its usage for its special spice namely the Kolhapuri Masala.
Kolhapur is famous for its non-vegetarian fare and the most famous part of the Kolhapuri cuisine are red meat preparations called Tambada Rassa (Red Curry) or Kolhapuri Mutton curry, Pandhara Rassa (White Curry which is liked as a starter at Kolhapur), Maharashtrian Chicken Rassa and Sukka Mutton (Dry Meat) and Kolhapuri Misal (a type of snacks item).
"Roasted Mutton" is a special variety of non-veg dish prepared extensively at Kolhapur. Different varieties of these dishes are prepared with different spices. One such famous type is "Ghaati" Mutton. These various dishes along with "Bhakri" or "Chapati" constitute the Kolhapuri Taat(thali). Other varieties of food are Chivda, Sev and Papdi. Kolhapur is also popular for Jaggery as it is produced here in large scale due to large production of sugarcane. You can use any variety of vegetables for preparing this dish. Vegetables like Potatoes, carrots, French beans, cauliflower, green peas, double beans, beet roots, and many more can be used.
You can also add paneer in this preparation. Basically add the vegetables of your choice, either way the gravy will turn out nice and delicious. Adjust the spiciness as per your desire or liking. Addition of kasuri methi enhances the taste of the dish. Kasuri methi has its unique fragrance and is used as a condiment for flavouring and giving special delicious taste.
The dried leaves have an aromatic odur and are an important ingredient in most curry powders and vegetable fries. Kasuri Methi Crushed is commonly used as a garnish to enhance the taste and make food more aromatic and appetizing. The pungent taste of these leaves is commonly used to garnish Indian preparations, gravies and also a variety of meats delicacies to perfectly bring out the flavour of all the spices and herbs.
Kasuri methi is rich in iron, calcium, and protein that help in the regulation of different body functions and is also beneficial for diabetic and arthritic patients. For preparing this popular and delectable Vegetable Kolhapuri, firstly wash the vegetables and cut into half inch sized cubes. Boil in sufficient quantity of boiling salted water till nearly done. Drain the water, cool and fry them in little oil and keep aside.
Boil the cashew nuts and water melon seeds until soft and then grind to smooth paste. Keep aside. Add some oil in a hot pan, add cumin seeds, cloves, cinnamon, black cardamom and bay leaves. Sauté well till they infuse their flavours well in the oil. Add curry leaves, onion paste, salt to taste and sauté well till the onions paste is nicely browned. Add freshly crushed ginger, garlic, green chillies and mix. Add hing, turmeric powder, red chilli powder, garam masala, cumin powder, coriander powder and tomato paste and mix all the spices well. Add little water and allow it to cook.
Add 1 cup green peas (boiled), 2 tbsp of cashew nut and water melon seeds paste. Stir and cook on a slow flame for 15 minutes until the sauce is smooth and spluttering out. Add the boiled and fried vegetables, paneer and mix well. Add little water to dilute the consistency if thickened and bring to a boil. Simmer for 2 minutes and add kasuri methi and mix well. Switch off the flame. 8. Add little ghee in a pan and fry whole red chillies. Pour this tadka onto the Vegetable Kolhapuri mixture and top it off with finely chopped coriander leaves and serve hot.
Tip- You can boil the vegetables earlier and then make the gravy and add the boiled vegetable which saves time. Indian food is well known for its distinctive variety of flavours, taste and the variety in cuisines it has to offer. Simple foods can also make a lot of difference and spice up entire dish. Vegetable Kolhapuri is traditionally a simple dish, full of flavours and a great mixture of lots of healthy and nutritious vegetables.
Do enjoy this homemade recipe and click on the below click to view the making of this recipe:
https://www.vahrehvah.com/vegetable-kolhapuri
Enjoy Cooking!
