Vegetable Kolhapuri ( Swadisht Subzian )
by Tarla Dalal
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This popular spicy mixed vegetable kolhapuri preparation has many variations. I have chosen this recipe which is a semi- dry vegetable closest to the traditional one and uses a mixture of desiccated coconut along with other spices as the base for the gravy.
- Heat the oil, add the onions and cook till the onions turn golden brown in colour.
- Add the prepared ground paste and tomatoes and cook till the oil separates.
- Add the vegetables, salt, garam masala and ¾ cup water and bring it to a boil.
- Serve hot garnished with coriander.
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