Veg Kolhapuri
Description
This spicy and tasty mixed vegetable based dish has its origin in Kolhapur, a historical city in south Maharashtra. Kolhapuri cuisine is known for its hot, spicy and pungent flavors. Best served with Chapati, Bajra Bhakri or Jowar Bhakri, Phulkas and even Parathas, Veg Kolhapuri is inspired from one of the hot dishes from the Kolhapuri cuisine – Tambda Rassa. Tambda means ‘red’ and Rassa means ‘thin curry or gravy’.Ingredients
To pressure cook
To shallow fry and grind (List A)
Method
-
Boil the chopped vegetables in enough water with little salt till they are almost cooked. Take care not to overcook them. Strain and keep aside. Keep the stock too.
-
Heat around 2 tablespoons of Oil in a pan, add all the ingredients from list A and fry it well on low heat for 3-4 minutes. When cool, add little water and grind it to a very smooth paste. Remove and keep aside.
-
To the same pan add a little Oil, add cubed Onion, Capsicum, Paneer and Mushrooms (if using) and saute it well for around 2 minutes. Remove and keep aside.
-
Now heat remaining oil in it, add the ground paste and saute it well for 4-5 minutes or till the raw smell disappears and it is cooked properly.
-
Add finely chopped or pureed tomatoes and salt and cook it for another 3-4 minutes.
-
Now mix in it boiled vegetables and sautéed vegetables (onions, capsicum, paneer and mushrooms).
-
Stir well, add Yogurt and Cream and cook it for 3-4 minutes.
-
Add a little stock (left from the boiled veggies) to adjust the consistency of the gravy.
-
Heat Ghee/clarified butter in a small pan to smoking point and pour it on the prepared vegetables. Sprinkle Fennel seeds / Saunf powder and a little of crushed Kasuri Methi. Stir well and let it simmer for another 2 minutes.
-
Serve hot garnished with fresh Coriander Leaves.
