How about fiery authentic maharashtrian curry Veg Kolhapuri to add extra spicy zing to your platter.
Mark my words; Veg Kolhapuri is something you must have on your party menu next time. I can’t explain you my love for spicy, zesty curries. And I am really missing that spicy masalewala vigor in curries here in SA .Whenever I find mughlai curries boring and order something really spicy in restaurants, I found its just more than mild they serve. Off course they get such a crowd who prefer to have less spicy food, so even if you say hot and spicy you just get more chill powder added into it or just uber above mild.
I really feel the utmost role of garam masala (All spices ground powder) to be added in these spicy curries is something never to be ignored. Preparing this Veg Kolhapuri curry involves, all steamed veggies like carrots, peas, beans, potato dunked in thick, and coconut based curry .Spiciness can be adjusted to your preference off course.If you are a spicy lover Misal pav is must try from maharashtrian cuisine and Sambharwadi is my personal favorite.
Having toddler at home not every time I make this veg kolhapuri really spicy.My angel loves picking peas ,carrots in curries that compels me keep my curries milder .So what is your take on this? It’s Friday and Kind of “empty the fridge “day go grab all the veggies you can get, try your hand on this spicy treat.
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- For curry base:
- Fresh desiccated coconut ½ cups
- Sesame seeds 1tbsp
- Poppy seeds 1 Tbsp
- Chana dal 1tbsp
- Whole dried coriander seeds 1 tbsp
- Fennel seeds 1 tsp
- Cinnamon stick 1
- Dagadphool 1
- Whole cloves 2-3
- Peppercorns 4-5
- Dry red kolhapuri chilies 2
- Vegetables I added
- Cauliflower florets
- All diced in same sized pieces and ½ cup each.
- For curry:
- Bay leaf 1
- Onion medium sized 1
- Tomato 1 medium chopped
- Ginger garlic paste 1tbsp
- Turmeric powder 1 teaspoon
- Red chili powder 1 tsp
- Cumin and mustard Seeds 1 teaspoon
- Oil 4tbsp
- Dry roasts all the spices (for curry base) on pan for a minute and let it be cool.
- Blend all the ingredients in blender to a smooth powder.
- Steam all the diced veggies till they are half cooked not mushy.
- Heat a pan temper it with bay leaves and sauté it.
- Add onion and once it gets translucent add ginger garlic paste and let it cook for a minute and add spice powder .stir contiously.the paste will start leaving oil and aroma.
- Add tomato and salt stir well.
- Now add all the vegetables and mix well.
- Add ½ cups of water and cover the pan. Let it cook on low flame.
- When all vegetables become tender, put off the burner, and Serve the curry garnishing it with coriander leaves.