Veg Kolhapuri Recipe
This spicy and tasty mixed vegetable based dish has its origin in kolhapur, a historical city in south maharashtra. Kolhapuri cuisine is known for its hot, spicy and pungent flavors. however, not all the food from the Kolhapur cuisine is spicy & robust.
This recipe of veg Kolhapuri is inspired from one of the hot dishes from the Kolhapuri cuisine – Tambda rassa. tambda means ‘red’ and rassa means ‘thin curry or gravy’. Tambda rassa is actually a non vegetarian dish which make use of the bold and fiery Kolhapuri masala. One of the ingredients of the authentic Kolhapuri masala is red chilli powder made from lavangi chilies. these chilies are small, but very hot.
For this Veg Kolhapuri recipe, I have toned down the fieriness by not using lavangi mirchi. Instead I have added byadagi chilies, which give a deep color and are low in heat. You can also add Kashmiri red chilies. So depending on the type of red chili added, you can increase or decrease the elements of heat and pungency in this dish.
The Kolhapuri masala is freshly made for the curry.so you don’t need to have ready-made store bought Kolhapuri masala. Though, if you have it, Although you can also make it at home.
Add any veggies of your choice. Vegetable Kolhapuri is best served with chapatis, bajra bhakri or jowar bhakri, phulkas and even parathas. The recipe is spicy and has some heat which most Indians can tolerate. But if you do not prefer spicy food, then cut down on the dry red chilies, garlic and ginger. You can also check this Paneer Kolhapuri which is adapted from this recipe and also not made very spicy.
How to make Veg Kolhapuri
1. First rinse, peel and cut the veggies in thick strips or batons. Place them in a steamer pan.
2. Then steam the veggies in an electric cooker, steamer or pressure cooker.
3. The veggies have to be completely cooked and yet retain their shape.
4. When the veggies are steaming, gather all the ingredients required for making Kolhapuri masala. Please note if you don’t have stone flower (patthar phool) and cobra’s saffron (nagkesar) then its fine. You can also skip poppy seeds (khus khus) as its not available in some countries.