Indian cuisine · Vegetable Dishes

Veg Kolhapuri

Spicy mixed vegetables from Maharashtra with a homemade Kolhapuri masala of coconut, poppy seeds and chili.

Ingredients · for 4 servings

• 2 carrots
• 200 g green beans
• 1 small cauliflower
• 150 g peas
• 1 bell pepper
• 50 g desiccated coconut
• 2 tbsp poppy seeds (ground)
• 6 dried chilies
• 2 tbsp coriander seeds
• 2 onions
• 4 tomatoes
• 5 tbsp oil

Instructions

1. Slice the carrots, cut the beans into short pieces, break the cauliflower into florets and cut the pepper into strips; blanch everything except the pepper in salted water for 6 minutes and drain.
2. Toast the desiccated coconut, poppy seeds, coriander seeds and dried chilies in 1 tbsp oil for 4 minutes until the coconut is dark brown and very fragrant, then let cool.
3. Roughly chop one onion, fry it for 4 minutes as well, and blend it with the toasted mixture and 150 ml water into a dark, fine paste — this is the Kolhapuri masala.
4. Heat the remaining oil, fry the second, finely chopped onion for 6 minutes until golden, then add the diced tomatoes and reduce for 8 minutes until the oil separates.
5. Stir in the Kolhapuri masala, cook for 5 more minutes, pour in 300 ml hot water, season with salt and simmer for 8 minutes until the sauce is dark and thick.
6. Fold in the blanched vegetables and the pepper, let steep uncovered for 6 minutes, and serve hot with chapati or bhakri.