A rich and delicious Maharashtrian style mixed vegetable gravy often served as a side dish with roti, naan, paratha or rice dishes.
Veg Kolhapuri

Carrots – 2, chopped
Potatoes – 4, chopped
Beans – 1/4 cup, chopped
Green Peas – 3 tblsp
Cauliflower – 1/2 cup, chopped
Red Chilli Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Onions – 3 to 4, finely chopped
Tomatoes – 4, finely chopped
Coriander Leaves – few, chopped
Ginger – 1/2 inch piece
Garlic – 3 to 4 cloves
Oil – 1 tblsp
Salt as per taste

To Grind:
Kopra (Dry Coconut) – 1/3 cup
Coriander Seeds – 2 tsp
Cloves – 10
Dry Red Chillies – 4 to 5
Black Peppercorns – 1 tsp
Saunf – 1 tsp
Sesame Seeds – 2 tsp
Gasa Gasa – 2 tsp
Cinnamon – 1 inch piece
Bay Leaf – 3 to 4
Cumin Seeds – 1 tsp
Cardamoms – 2
Oil – 2 tblsp

1. Add the carrots, potatoes, beans, peas and cauliflower to a pressure cooker.
2. Pour enough water and pressure cook until 2 to 3 whistles or until cooked.
3. Heat 2 tblsp of oil in a pan.
4. Add the ingredients for grinding and fry for a minute.
5. Remove, cool and grind to a smooth paste.
6. Grind the ginger and garlic to a coarse paste.
7. Heat oil in a large pan over medium flame.
8. Add the ginger garlic paste and stir-fry for a minute.
9. Add the onions, red chilli powder, turmeric powder and saute until onions turn golden, about 3 to 5 minutes.
10. Add tomatoes and salt.
11. Stir well and cook until the oil starts to separate.
12. Add the ground paste and 3/4 to 1 cup of water.
13. Stir well and cook for 4 to 5 minutes.
14. Add the cooked vegetables and simmer for another 4 to 5 minutes.
15. Keep stirring from time to time.
16. Garnish with coriander leaves.
17. Remove from flame.
18. Serve as a side dish with rice, roti, paratha or naan.

Tip: If you want a dry gravy, adjust the quantity of water or simmer for longer time.

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