VEGETABLE KOLHAPURI SABJI

A Maharastrian recipe, done using a special masala powder with coconut based gravy. This mixed vegetable dish popular in Kolhapur, Maharastra is spicy with nice aroma. It goes well with bread, chappathi and roti. It tastes well along with dosa also.

INGREDIENTS:
Peas - 1/2 cup
Carrot - 2
Beans - 10
Capsicum - 1/2
Tomato - 2
Onion - 2
Ginger garlic - 1 tsp (crushed)
Fennel - 1/2 tsp
Red chilly powder - 1/2 tsp
Turmeric powder
Coconut - 1/4 cup 
Coriander leaves - 1/2 handful
Milk - 1/4 cup
Salt
Oil - 2 tsp

For Masala Powder:
Coriander seed - 3 tsp
Red chilly - 2
Pepper corn - 4
Cumin - 1/2 tsp
Fenugreek - 5
Sesame seed - 1/2 tsp
Poppy seed - 1/2 tsp
Cloves - 2
Cinnamon - 1
Mace/Jathipathri - 3 strand
Bay leaf - 1 (small)
Cardamom - 1
  
METHOD: 
1.  Dry roast all the ingredients given under Masala powder in low flame until nice aroma comes out. Allow to cool and grind to fine powder.

Masala powder

2. In a pressure cooker, add peas chopped beans and carrot, little salt and cook up to 2 whistles on high flame and drain the water.
3. Grind coconut to paste by adding little water.
4. In a tawa, heat oil, add fennel seeds saute for a while, add chopped onion and cook well until it turns transparent.
5. Add crushed ginger garlic, stir well, add finely chopped tomatoes and cook until tomatoes turn juicy.
6. Add chopped capsicum and saute for 2 minutes.
7. Add the prepared masala powder, red chilly powder, turmeric powder and mix well.

8. Add the cooked vegetables and required salt and mix for a while. 
9. Add coconut paste, milk, needed water and cook for 4 to 5 minutes.
10. Finally, add chopped coriander leaves. Mix well. Taste for salt and spice. Add more if needed.
11. Tasty and aromatic Vegetable Kolhapuri is ready to be served.

Note:

• Vegetables of desired choice can be used.
• Coconut can be grinded along with the masala powder, if the masala powder need not be stored.
• For more spice, another red chilly can be added along with masala.