Kolhapur, Maharashtra

Veg kolhapuri

Name: Veg kolhapuri
Total time: 45 min
Yield: 4 servings
Cuisine: Kolhapuri
Ingredients: 1 cup florets cauliflower; 1 medium cubed carrot; 1 cup chopped green beans; 1/2 cup green peas; 1 medium cubed potato; 1 small cubed capsicum (green capsicum, green bell pepper); 2 medium sliced onion; 2 medium chopped tomato; 1/4 cup dry coconut desiccated coconut (unsweetened shredded coconut); 2 tsp sesame seeds; 1 1/2 tbsp kolhapuri masala; 1 tbsp ginger garlic paste; 1/2 tsp turmeric (ground turmeric); 3 tbsp cooking oil (vegetable oil); a handful coriander leaves (cilantro); Salt, to taste; 1 1/4 cups water

Mixed vegetables in a fiery Kolhapuri gravy. Restaurant favourite, home made.

45 minTime

6 gProtein each

hotSpice

Kolhapur's heat1 chapter · 1 min read

Make it your way

Grandma's wayKolhapur restaurant strength.

The original

271kcalsame

6 gproteinsame

8 gfibresame

45minutessame

Per serving, worked out from the ingredient table.

Ingredients

Cauliflower1 cup florets

Carrot1 medium, cubed

Green beans1 cup, chopped

Green peas½ cup

Potato1 medium, cubed

Capsicum (green capsicum, green bell pepper)1 small, cubed

Onion2 medium, sliced

Tomato2 medium, chopped

Desiccated coconut (unsweetened shredded coconut)¼ cup dry coconut

Sesame seeds2 tsp

Kolhapuri masala1½ tbsp

Ginger garlic paste1 tbsp

Turmeric (ground turmeric)½ tsp

Cooking oil (vegetable oil)3 tbsp

Coriander leaves (cilantro)a handful

Saltto taste

Water1¼ cups

Method

4 steps

1Parboil the carrot, beans, potato and cauliflower in salted water for 5 minutes. Drain.
2Roast the coconut, sesame and half the onion in a spoon of oil until brown. Grind with tomato to a paste.
3Heat the rest of the oil, cook the remaining onion until golden, add ginger garlic paste, the ground paste, kolhapuri masala and turmeric. Fry until oil separates.
4Add vegetables, peas, capsicum, salt and water. Simmer 8 minutes. Finish with coriander.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kolhapur, Maharashtra

Veg kolhapuri

Mixed vegetables in a fiery Kolhapuri gravy. Restaurant favourite, home made.

45 minTime

6 gProtein each

hotSpice

Kolhapur's heat1 chapter · 1 min read

Make it your way

Grandma's wayKolhapur restaurant strength.

The original

271kcalsame

6 gproteinsame

8 gfibresame

45minutessame

Per serving, worked out from the ingredient table.

Ingredients

Cauliflower1 cup florets

Carrot1 medium, cubed

Green beans1 cup, chopped

Green peas½ cup

Potato1 medium, cubed

Capsicum (green capsicum, green bell pepper)1 small, cubed

Onion2 medium, sliced

Tomato2 medium, chopped

Desiccated coconut (unsweetened shredded coconut)¼ cup dry coconut

Sesame seeds2 tsp

Kolhapuri masala1½ tbsp

Ginger garlic paste1 tbsp

Turmeric (ground turmeric)½ tsp

Cooking oil (vegetable oil)3 tbsp

Coriander leaves (cilantro)a handful

Saltto taste

Water1¼ cups

Method

4 steps

1Parboil the carrot, beans, potato and cauliflower in salted water for 5 minutes. Drain.
2Roast the coconut, sesame and half the onion in a spoon of oil until brown. Grind with tomato to a paste.
3Heat the rest of the oil, cook the remaining onion until golden, add ginger garlic paste, the ground paste, kolhapuri masala and turmeric. Fry until oil separates.
4Add vegetables, peas, capsicum, salt and water. Simmer 8 minutes. Finish with coriander.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Veg kolhapuri

Make it your way

Ingredients

Method

Veg kolhapuri

Make it your way

Ingredients

Method

Make it a meal