Vegetable Kolhapuri ( Swadisht Subzian )


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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.

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Makes 4 servings
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2 cups boiled mixed vegetables
1 cup onions , finely chopped
1/2 cup finely chopped tomatoes
1 1/2 tsp garam masala
2 tbsp oil
salt to taste

To Be Ground Into A Paste
1/4 cup dessicated coconut
3 whole dry kashmiri red chillies
5 clove of garlic (lehsun)
25 mm (1") piece of ginger (adrak)
1 tbsp poppy seeds (khus-khus)
1 tbsp sesame seeds (til)
6 tbsp water

For The Garnish
2 tbsp chopped coriander (dhania)

  1. Heat the oil, add the onions and cook till the onions turn golden brown in colour.
  2. Add the prepared ground paste and tomatoes and cook till the oil separates.
  3. Add the vegetables, salt, garam masala and ¾ cup water and bring it to a boil.
  4. Serve hot garnished with coriander.
RECIPE SOURCE : Swadisht SubzianBuy this cookbook
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 on 03 Jul 11 08:11 PM

I ve triedthis from swadhisht subzian, truly authentic, since it is easy to prepare and awesome in taste i rate 5 stars for this