Veg Kolhapuri (Spicy Authentic Maharashtrian Dish)

veg kolhapuri

Veg Kolhapuri Recipeveg kolhapuri

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 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.

Making Kolhapuri Masala

5. Heat a pan and dry roast the spices first – cinnamon, cloves, black peppers, coriander, cumin, stone flower, tej patta, nagkesar (cobra’s saffron), red chilies, nutmeg powder, green cardamoms and black cardamom seeds.

6. Once the spices become fragrant, then add poppy seeds, sesame seeds and desiccated coconut.

7. Stir continuously and dry roast till the coconut gets golden.

8. Once the spices mixture cools, then take them in a dry grinder or coffee grinder.

9. Grind to a fine powder. A slight semi fine powder is also fine. The sesame seeds & coconut will release oil while grinding. So you have to scrape the sides of the masala and grind. If difficult to grind, then add some water and make a fine paste.

Making Veg Kolhapuri

10. Heat oil in a pan and add chopped onions.

11. Saute the onions till they are light golden or golden.

12. Add ginger and garlic paste.

13. Stir and then add chopped coriander leaves. Stir and saute till the raw aroma of the ginger garlic goes away.

14. Next add chopped tomatoes. saute till the tomatoes soften and you see oil leaving the sides.

15. add turmeric powder, red chili powder and asafoetida.

16. Stir and then add chopped bell pepper/caspiscum. You can also skip capsicum if you prefer.

17. Stir and saute till the capsicum is about cooked and yet having a slight crunch.

18. Add the ground Kolhapuri masala.

19. stir and then add water. Season with salt.

20. Bring the curry to a simmer.

21. When you see some oil floating on top, add the steamed veggies.

22. Stir and simmer for two minutes. The consistency of the curry is slightly thin. Check the taste and add more salt if required. If there is less salt, the flavor and taste of the spices do not come through.

23. Lastly add chopped coriander leaves and give a final stir. You can also garnish with the chopped coriander leaves.

24. Serve Veg Kolhapuri with soft phulkas or parathas or bhakris. You can also serve this spicy curry with bread and steamed rice.

To know More about Shahi Paneer Recipe Click here

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