Kolhapuri hai to teekhaa to banegaa hi … Veggies simmered in an appealing, fiery, red gravy with a generous dollop of butter. Pair it with butter naan, lacchaa paratha.

VEGETABLE KOLHAPURI

Components

1 medium carrot, peeled and cut into 1/2 inch pieces
1 medium potato, peeled and cut into 1/2 inch pieces
6-8 cauliflower florets
6-8 French beans, stringed and cut into 1/2 inch pieces
1/4 cup green peas
Salt to taste
4 tablespoons oil
1/2 cup grated dried coconut
8 cloves
8 black peppercorns
1 teaspoon poppy seeds (khas khas).
1 teaspoon coriander seeds.
6 dried red chillies.
2 big onions, chopped.
1 tablespoon ginger-garlic paste.
2 large tomatoes, sliced.
1 1/2 teaspoons red chilli powder.
1 teaspoon turmeric powder.
A few sprigs of fresh coriander leaves, sliced.
Fresh coriander sprigs for garnish.
For Kolhapuri garam masala.
1/2 teaspoon fennel seeds (saunf).
1 inch cinnamon stick.
1 stone flower.
1/2 teaspoon cumin seeds.
2 bay leaves.
2 black cardamoms.
10-12 black peppercorns.

Technique.

1. Boil carrot, potato and cauliflower in enough boiling salted water in a deep non-stick pan till almost done and then include French beans and green peas. Boil for 5 minutes more. Drain pipes and refresh in cold water. Drain pipes once again and move in a bowl.
2. For Kolhapuri garam masala, grind fennel seeds, cinnamon, stone flower, cumin seeds, bay leaves, black cardamoms and black peppercorns into a great powder and transfer in a small bowl.
3. Heat 2 tablespoons oil in a non-stick kadai. Add grated dried coconut, cloves, black peppercorns, poppy seeds, coriander seeds and red chillies and sauté till golden. Include 2/3 of the chopped onions and sauté till light brown. Cool, grind to a paste with 1/2 cup water.
4. Heat staying oil in another non-stick kadai. Include remaining chopped onions and sauté till brown. Add ginger-garlic paste and continue to sauté till lightly browned. Include tomatoes, red chilli powder, turmeric powder, and mix well. Cook till oil separates.
5. Include the ground paste, add 1/2 cup water and cook for 4-5 minutes.
6. Include boiled veggies, change salt and simmer for 4-5 minutes. Sprinkle 3 tsps of Kolhapuri garam masala powder and blend well.
7. Garnish with coriander leaves and serve hot garnished with coriander sprigs.

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