|Ingredients for Masala:|
|1/3 cup Dry Coconut, grated or thinly sliced|
|1 teaspoon Dry Coriander Seeds|
|2 Dry Kashmiri Red Chilli* (or less)|
|1 teaspoon Poppy Seeds (or watermelon seeds or 3 cashew nuts)|
|1½ teaspoons Sesame Seeds (til)|
|1/2 inch piece of Cinnamon|
|3 Black peppercorns, optional|
|Seeds of 1/2 Black Cardamom (or 1 green cardamom)|
|Ingredients for Sabji:|
|1/3 cup Potato, cut lengthwise|
|1/3 cup French Beans, cut into long pieces|
|1/3 cup Green Peas (fresh or frozen)|
|1/3 cup Carrot, cut lengthwise|
|1/3 cup Capsicum, cut lengthwise|
|1/4 teaspoon Fennel Seeds (saunf)|
|1 large Onion, sliced (approx. 1/2 cup)|
|1 teaspoon Ginger Garlic Paste|
|1 medium Tomato, finely chopped (approx. 1/3 cup)|
|1/4 teaspoon Turmeric Powder|
|Salt to taste|
|1/3 cup Milk, optional (or 1/3 cup water)|
|1/3 cup Water|
|2 tablespoons Oil|
|2 tablespoons finely chopped Coriander Leaves, for garnishing|
- Dry roast all ingredients listed in masala section above (coconut, dry coriander seeds, dry kashmiri red chilli, poppy seeds, sesame seeds, cinnamon, cloves, black peppercorns and black cardamom seeds) in a pan until masala releases nice aroma; it will take around 1-2 minutes.
- Transfer them to a plate and let them cool at room temperature.
- Add roasted spices in a small jar of a mixer grinder and grind until smooth powder.
- Cut all the vegetables lengthwise. Boil potato, french beans, carrot and green peas in salted water until 90% cooked. They should be crunchy and not mushy after cooking. It will take around 7-8 minutes. (You can also steam cook them instead of boiling them in water)
- Heat 2 tablespoons oil in a pan over medium flame. Add fennel seeds and sauté for 15 seconds. Add sliced onion and sauté until it turns translucent. Add ginger-garlic paste. Sauté for a minute. Add sliced capsicum, chopped tomato and salt.
- Sauté until tomatoes turn soft. It will take around 3-4 minutes.
- Add masala powder (prepared in step-3) and turmeric powder.
- Mix well and cook for a minute.
- Add steamed/boiled vegetables (don’t add water). If you have not added salt while steaming/boiling veggies, add salt to taste. We have already added salt once in step-5, so add salt according to it.
- Stir and cook for 2-minutes.
- Add 1/3 cup milk and 1/3 cup water (or use the water drained from boiled vegetables).
- Mix well.
- Cook until you get the desired consistency of gravy or for around 4-5 minutes. Turn off the flame and garnish Veg Kolhapuri Sabzi with fresh coriander leaves.
- Add salt while steaming or boiling veggies. This enhances the taste of the curry as saltiness goes deep inside veggies.
- Add only 1-dry red chilli if you are using any other type of dry red chilli instead of Kashmiri red chilli.
- Use 1-teaspoon of watermelon seeds (magajtari seeds) or 3-4 cashew nuts as a replacement of poppy seeds if they are not available.
- Add paneer and vegetables like cauliflower, ash gourd (white pumpkin), broccoli, etc. for variation in taste and texture.