Tantalizing combination of Mixed Vegetables cooked in a spicy Tomato Gravy.
Who knew dull and boring weather could inspire you to make a recipe??? Yes you heard me correctly!!! Just like last week the cold weather was the inspiration for this week’s post. Similar to those samosas I hope this Vegetable Kolhapuri OR Mixed Vegetable Curry warms the cockles of your heart instantly. Every spoonful of this dish will create such a symphony of flavors in your mouth that you will forget the fact that your sweat glands are in overdrive (CHUCKLES!!!!)
The weather in Dallas has been quiet a revelation for me. Having lived on the east coast for 10 years I was pleasantly surprised to find out that I did not have to take my winter clothes out of the closet till the beginning of December. But the weather has definitely changed and it has been chilly the past two weeks. I think the change could not have come at a better time because Christmas is just around the corner. I mean can you imagine Christmas without the snow or even a little bit of cold.
The perfect antidote to the cold is piping hot food with bold and robust flavors. That description fits Kolhapuri cuisine perfectly. Kolhapur is a city in the southern tip of the state of Maharashtra with a cuisine unlike any other. It is famous for the hot and spicy curries which are legendary in the state of Maharashtra. It is also known for the kolhapuri masala or the spice blend, which instantly enhance the flavor profile of pretty much every dish.
Tambda Rassa (Red Curry) and Pandhra Rassa (White Curry) are two mutton dishes from this region, which will instantly make you cry tears of joy while eating and hence are much loved in the city.
My original plan was to make one of these two but when the wife says that she wants vegetarian food then you have no option but to make it…. So I came up with Vegetable Kolhapuri, which is basically mixed vegetables cooked in a spicy gravy.
The foundation of this dish is the Kolhapuri Masala. There are many different variations of this masala in which the heat comes from a specific type of red chilly called as “LAVANGI MIRCHI”. I could not get a hold of these chillies so I simply made up my own blend and used a combination of black peppers and red chilly powder to add a little spice to this recipe.
To make Kolhapuri masala : Dry roast coriander seeds, cumin seeds, sesame seeds, poppy seeds, bayleaf, cloves, black pepper and mace in a pan individually till fragrant.
Cool the roasted spices and grind in a coffee grinder to a fine powder.
This powdered masala can be stored in an air tight container for few months. Go ahead and try the masala in other curries and let me know how it turns out….
Another characteristic feature of Kolhapuri cuisine is the “Kanda-Lasun Masala” which simply means Onion-Garlic Paste”. To make this paste, heat oil in a pan and saute onions till golden. Add garlic and cook for few minutes. Let it cool.
Transfer it to a food processor and make a fine paste by using a little water.
In a heavy bottom pan boil water add potatoes, carrot, cauliflower and beans. Cover and simmer till vegetables cook completely. Make sure the cooked vegetables retain their shape.
Next step is making the spicy gravy.
In a heavy bottom pan heat oil and add cumin seeds. When the seeds splutter add onion and garlic paste. Stir well and cook for 5 to 7 minutes. Pour in the tomato puree followed by red chili powder and turmeric and cook till oil starts separating. Add boiled vegetables and then sprinkle 1½ tsp of kolhapuri masala. Add water if required and cook until the gravy thickens. Season with salt. Garnish with fresh coriander.
Serve hot with rotis, naan, parathas or any bread of your choice. After such a rich, scrumptious meal the only left to do on a sunday afternoon is to lie down on the bed and take a nap. To be honest, I did exactly that totally forgetting the fact that I had to complete writing this post!!!!!
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- 1 tbsp Coriander Seeds
- 1 tbsp Cumin Seeds
- 1 tsp Sesame Seeds
- 1 tsp Poppy Seeds (khas-khas)
- 1 Bayleaf
- 8 Cloves
- 12 Black Pepper
- 3 Mace
- 1 big Onion (chopped)
- 2 Garlic Pods
- 1 cup Tomato puree
- 3 Carrots (cut into strips)
- 12 Cauliflower florets
- 1 cup Grean Beans (cut into strips)
- 1 cup Green Peas
- 2 medium Potatoes (diced)
- 1½ tsp Red Chili Powder
- ½ tsp Turmeric powder
- ½ tsp cumin seeds
- Water as required
- Coriander to garnish
- To make Kolhapuri masala : Dry roast coriander seeds, cumin seeds, sesame seeds, poppy Seeds, bayleaf, cloves, black pepper and mace in a pan individually till fragrant. Cool the roasted spices and grind in a coffee grinder to a fine powder.
- Heat oil in a pan, add onion and sauté till golden. Add garlic and cook for few minutes. Transfer it in a food processor add some water and make a fine paste.
- In a heavy bottom pan boil water add potatoes, carrot, cauliflower and beans. Cover and simmer till vegetables cook completely.
- In a heavy bottom pan heat oil and add cumin seeds. When the seeds splutter add onion and garlic paste. Stir well and cook for 5 to 7 minutes.
- Add tomato puree, red chili powder, turmeric and sauté till oil starts separating.
- Add boiled vegetables and sprinkle 1½ tsp of kolhapuri masala. Add water if required and cook until the gravy thickens.
- Season with salt. Garnish with fresh coriander.