veg Kolhapuri recipe | vegetable Kolhapuri | veg kolhapuri restaurant style |
Maharashtrian vegetable Kolhapuri is a famous sabzi which features on most restaurant menus. Learn how to make Maharashtrian vegetable Kolhapuri.
The paste of vegetable kolhapuri gives the veggies a very strong flavour, thanks to sesame and garlic, and a richness that is characteristic of coconut and poppy seeds.
Put together tangy tomatoes, crunchy onions and a basketful of colourful veggies with this masala and you get a tongue-tickling veg kolhapuri restaurant style that is hard to resist.
To make veg kolhapuri, make the masala paste with coconut, red chillies, sesame seeds, garlic and khus-khus. Heat the oil and saute the onions for 3 minutes. Add the prepared ground paste, tomatoes and ¼ cup of water, mix well and cook on a medium flame for 3 minutes. Add the vegetables, salt, garam masala and ½ cup of water, mix gently and cook on a medium flame for 2 minutes. Add coriander and it gets the title of Kolhapuri!
Serve this authentic Maharashtrian vegetable kolhapuri with traditional Maharashtrian breads like Chawal Bhakri and Jowar Bhakri, to make a hearty meal.
Tips for veg kolhapuri. 1. Make the paste of the kolhapuri sabzi with exact proportions as mentioned. 2. Make use of Kashmiri chillies only so as to get the bright red colour, which is authentic of this sabzi. 3. You can add little Malwani masala to the sabzi for traditional taste. In that case, reduce the amount of garam masala used.
Enjoy Maharashtrian vegetable Kolhapuri | with step by step photos below.