Monday, June 8, 2009

Vegetable Kolhapuri

A wonderful Maharashtrian dish from the western part of Maharashtra, Kolhapur... this popular dish is traditionally spicy but you can adjust the heat to your tastebuds. Serve it with plain boiled rice or hot chapatis.....
Preparation time : 15-20 minutes
Cooking time: 30-45 minutes
Serves: 2-3
Carrots 1 medium (diced and boiled)
Potato 1 medium (diced and boiled)
Cauliflower 6-8 florets (boiled)
French beans 6-8 1/2 inch pieces (boiled)
Green peas 1/4 cup (boiled)
Ginger paste 1 tsp
Garlic paste 1 tsp
Oil 4 tbsp
Dry coconut 1/2 (grated) (you can use dry desicated coconut 1/2 cup)
Cloves 8
Black peppercorns 8
Poppy seeds (khus khus) 1 tsp
Coriander seeds 1 tsp
Whole dry red chillies 6
Onions 2 large (chopped)
Tomatoes 2 large (chopped)
Red chilli powder 1 1/2 tsp
Turmeric powder 1 tsp
Salt to taste
Fresh coriander leaves 2 tbsp (chopped)
For Garam Masala
Fennel seed (saunf) powder 1/2 teaspoon
Cinnamon 1 inch stick
Stone flower (dagad phool) 1
Cumin seeds 1/2 teaspoon
Bay leaves 2
Black cardamoms 2
Black peppercorns 7-8
1. Grind ginger and garlic to a fine paste.
2. Grind all the ingredients of the Kolhapuri garam masala into a fine powder and set aside.
3. Heat two tablespoons of oil in a kadai. Add grated dry coconut, cloves, peppercorns, poppy seeds, coriander seeds and red chillies. Lightly fry.
4. Now add two thirds of the chopped onions and cook till it turns slightly brown. Cool, grind to a paste using sufficient water. Set aside.
5. Heat remaining oil in another kadai. Add the remaining chopped onions and sauté till brown.
6. Add ginger and garlic paste and continue to sauté till lightly browned. Add tomatoes, red chilli powder, turmeric powder, masala paste and half cup of water and cook for two minutes.
7. Add the boiled vegetables, adjust salt and simmer for four to five minutes. Sprinkle Kolhapuri garam masala powder and mix well.
8. Garnish with coriander leaves and serve hot.


Indrani said...

wonderful recipe...bookmarked..will try it for sure...thanks a lot for the award, Anisheetu

Jyoti said...

Am sure it tastes delicious with all the variety of spices in there !

Shama Nagarajan said...

a delicious lovely recipe

SriLekha said...

hi! join in the EFM-Breakfast and Variety Rice Series going in my blog!

Padma said...

Love that color... looks so delicious :)

Vij said...

Nice post! first time here. ur blog looks good. Happy blogging girlie!

Sweta said...

Must be really spicy-love it. Sheetu do put up the recipe for misal when you have the time-Vinoo has been asking me to make the authentic version(like they serve in Belgaum).

notyet100 said...

looks spcy and yummy,..:-)

Ramya Vijaykumar said...

Looks very spicy and yummy dear love the color too!!!

Kitchen Flavours said...

Oh wow.....looks flavourful and yum...

Usha said...

One of my faves, looks spicy and delicious !

Pooja said...

This is one of my favourites! had lots while I was at Pune. Looks delicious! I love the spicy version :)

Vijitha Shyam said...

lovely post! will try it for sure :-)

faisal said...

A good information for us.

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vincent said...


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Anonymous said...

It appears everyone is in mutual admiration club.
Seriously, it looks like a big mushy blob.
Sorry cannot comment on taste. Havent tried cooking it.

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