Kolhapuri vegetable masala


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kolhapuri

Preparation Time : 45 minutes

Cooking Time : 20 minutes

Serving : 4 to 5 members

Description

Kolhapuri vegetable masala . Any thing to be cooked in non – vegetarian is a cake walk for me but vegetarian cooking ??????? in recent , hubby prefers vegetarian food . I am put into the pressure of vegetarianism ( cooking and eating ). I know very few vegetarian graves and mostly based with onion and tomato gravy ( Can’t think of managing without these versatile staple veggies { oops tomato is a fruit } ) . This dish is made with kolhapuri masala which is made with dried coconut . Has an entirely different taste . kolhapuri masala recipe was from the net but I have made my quite essential twists and turns to jazz up the dish to suit our pallet at home . The boiled peanuts used gives the dish a dash of romance . Out of the Blue , I managed to create a delicate , alchemical infusion of flavors and textures in a vegetarian gravy . Hurray ….:-)))))

Ingredients for kolhapuri masala

Note : Can be stored in the freezer for few days

Ingredients
Quantity
Dry coconut1/4 cup , ( copra , coparai thenga )
Dry red chillies8 or to taste
Turmeric powder1/4 teaspoon
garlic5 cloves
ginger1 inch piece
poppy seeds(khus-khus)1 tablespoon
sesame seeds1 tablespoon
onions1 cup chopped
tomatoes 1 1/2 cup chopped , ( I just blitzed the tomatoes in a blender to a coarse pulp )
salt to taste
Oil3 tablespoons

Method for kolhapuri masala

  1. Combine all the ingredients given above except for onions, tomatoes, salt and oil .
  2. Grind to a smooth paste using little water. Heat oil and saute onions till brown add tomatoes saute till oil separates.
  3. Add the above paste and salt, saute till oil comes above cool and store.

Ingredients for vegetarian kolhapuri 

Ingredients
Quantity
White board beans 1 cup fresh or dried ( I used dried ones that were soaked over night and boiled )
Peanuts1/2 cup boiled
Potatoes 1 cup cubed and boiled
kolhapuri gravyaccording to taste ( above made gravy )
garam masala powder1/4 teaspoon
Oil2 tablespoons
Coriander leavesto garnish
Saltto taste

Method for Gravy

  1. Heat oil in kadhai or a non stick pan add the kolhapuri gravy masala , garam masala , salt and little water adjusting the consistency of the gravy.
  2. Mix well . Cover with a lid and bring to boil . Add the boiled white board beans , peanuts and potatoes . Mix well .
  3. Simmer the gravy for five minutes letting all the flavours infuse into each other till oil separates .
  4. Check the consistency of the gravy . Taste and adjust . garnish with chopped coriander leaves.
  5. Serve hot with chapathis , pooris , naan or kulchas.