Vegetable Kolhapuri ( Popular Restaurant Gravies)


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This dish gets its name from the region it hails from. Here is a vegetarian counterpart of the very popular “mutton kolhapuri. The typical “veegtable kolhapuri”is popular in all high end joints these days. Now let’s make it at home itself.

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Makes 4 servings
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To Be Blended Into A Smooth Paste (using A Little Water)
2 tsp coriander seeds
1 tsp cumin seeds (jeera)
1/4 cup sesame seeds (til)
1/4 cup small round red chillies (boriya mirch)
5 whole dry kashmiri red chillies
10 garlic (lehsun) cloves (laung / lavang)
1/2 cup roughly chopped onions
1 cup roughly chopped tomatoes
5 peppercorns (kalimirch)

Other Ingredients
2 tbsp oil
2 1/2 cups boiled mixed vegetables (carrot , french beans , green peas and cauliflower)
1 tsp dried mango powder (amchur)
salt to taste

For Serving

  1. Heat the oil in a kadhai, add the prepared paste, dry mango powder, salt and 1 cup of water, mix well and cook on a medium flame for 2 to 3 minutes.
  2. Add the boiled vegetables, mix well and cook on a medium flame for 2 minutes.
  3. Serve hot with parathas.
1 review received for Vegetable Kolhapuri ( Popular Restaurant Gravies)

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 Reviewed By
Big FoodieMarch 29, 2013

Nice rich, spicy and tasty vegetable.

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Reviewed March 29, 2013by Big Foodie

Nice rich, spicy and tasty vegetable.

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