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Vegetable Kolhapuri Recipe

A favourite Indian recipe with a vegetable that is Indian in origin.
To serve: 4

Ingredients

1 medium sized Carrot
1 medium sized Potato
6-8 florets Cauliflower
6-8 French beans
1/4 cup Green peas
2 large sized Onion
1/2 inch piece Ginger
5-6 cloves Garlic
2 large sized Tomato
Fresh coriander leaves a few sprigs
1/2 Dry coconut (kopra)
4 tbsps Oil
8 Clove
8 Pepper corns
1 tsp Poppy seeds
1 tsp Coriander seeds
6 Red chillies whole (Sankeshwari)
1˝ tsps Red chilli powder (Sankeshwari)
1 tsp Turmeric powder
Salt to taste

For Kolhapuri garam masala
1/2 tsp Aniseed (saunf)
1 inch stick Cinnamon
1 Stone flower (dagad phool)
1/2 tsp Cumin seeds
2 Bay leaf
2 Black cardamom
1 tsp Pepper corns

Method

Peel, wash carrot and potato and cut into half inch sized cubes. Wash cauliflower florets. String French beans and cut into half inch pieces. Wash and drain green peas. Boil carrot, potato and cauliflower in sufficient quantity of boiling salted water till nearly done and then add French beans and green peas. Boil for five more minutes. Drain and refresh in cold water. Drain again and keep aside. Peel, wash and chop onions. Peel, wash and grind ginger and garlic to a fine paste. Wash and chop tomatoes. Clean, wash and chop coriander leaves. Grate dry coconut. Grind all the ingredients of the Kolhapuri garam masala into a fine powder and keep aside. Heat two tablespoons of oil in a kadai. Add cloves, peppercorns, poppy seeds, coriander seeds and red chillies. Lightly fry. Now add two thirds of the chopped onions and cook till it turns slightly brown. Cool, grind to a paste using sufficient water. Keep aside. Heat remaining oil in another kadai. Add the remaining chopped onions and sauté till brown. Add ginger and garlic paste and continue to sauté till lightly browned. Add red chilli powder, turmeric powder, masala paste and half cup of water and cook for two minutes. Add the boiled vegetables, adjust salt and simmer for four to five minutes. Sprinkle Kolhapuri garam masala powder and mix well. Garnish with coriander leaves and serve hot

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