Veg Kolhapuri is a fusion dish with mixed vegetables. The origin of this tasty Indian cuisine has its roots in the city of Kolhapur, which resides in Maharashtra and can be spicy or not depending on how one likes it. Highly flavorful to say the least!
Veg Kolhapuri Recipe | How To Make Veg Kolhapuri Restaurant Style
One of the most well-known dishes in Kolhapur is called vegetable kolhapuri. The dish consists of mixed vegetables and has a thick, spiced gravy that's served with bread such as chapatis for dinner or lunch!
Take all the spices in the pan. Turn the stove on to medium-low and stir with a spoon.
Roast them until they are light brown color and you can smell their roasted aroma. Take them off of the heat when they are done to avoid burning or cooking anything else before it is finished.
In a pan, add one tablespoon of oil. When the oil is hot, add ginger, garlic, and onion.
Add salt to make it cook faster. Cook the onions until they are soft and light pink in color.
Add chopped tomatoes to the pan. Cook them until they are soft and almost mushy.
First, add the spices to a blender and grind them together. Add water to make it easy to blend.
Then steam the vegetables until they are soft and tender. I steam the veggies for 12 minutes then add bell pepper and again steam for 3 minutes.
Wipe the pan with a paper towel. Add 1 tablespoon of oil to the pan and let it heat up.
Add turmeric powder to the pan and stir it in until it becomes a thick paste.
Stir in the prepared mixture and add salt, cooking it for 10 minutes or until thickened into a paste.
Now add the water to make gravy consistency. Let it simmer on medium-low heat for 5-7 minutes. Add steamed veggies and let them simmer for 2-3 minutes. It is ready to eat!
- Amount Per Serving
- Calories 205kcal
- % Daily Value *
- Total Fat 14g22%
- Sodium 27mg2%
- Potassium 187mg6%
- Total Carbohydrate 15g5%
- Dietary Fiber 6g24%
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
The spice level of this gravy is moderate. Most Indians can eat it. You can adjust the spice by reducing the number of chilies you put in it.
You can use any vegetables that you like, and measure them by cups not pounds.