- For gravy: Oil Cumin seeds Coriander seeds Cloves Black & green cardamom Black pepper Khus khus Grated Coconut Dried red chillies Cinnamon stick Method: Saute the above ingredients till they turn aromatic and cool grind to a fine paste along with water
- Shallow fry the vegetables onion, capsicum, baby corn, potato, bhindi etc as per choice separately and keep aside.
- In a pan add oil, bay leaves, red chillies & chopped onion and fry till golden Then add ginger garlic green chili paste and fry Once the raw smells goes add the coconut paste and fry till the oil separates Add the tomato puree and salt, spices and cook
- Once rhe oil separates adjust the consistent of the gravy using hot water Add the vegetables and kasuri methi powder Mix and finish with coriander leaves and garam masala
Veg Handi/ Kolhapuri
By raksha shetty
Dec, 11th
631
Servings
4 persons
Cook Time
45 minutes
Ingredients
28
- 30
Ingredients
- Onion
- Tomato
- Bhindi
- Potato
- Mushroom
- Ginger garlic green chili paste
- Capsicum
- Carrot
- Beans
- Peas
- Paneer
- Baby corn
- Coconut grated
- Cinnamon stick
- Clovea
- Black pepper
- Khus khus
- Dried red chillies
- Oil
- Cumin
- Coriander seeds
- Black cardamom
- Green cardamom
- Bay leaf
- Turmeric powder
- Red chili powder
- Kasturi methi
- Garam masala
- Lemon juice
- Chopped coriander
Instructions
Notes/Tips
Vegetables of choice or season can be used as per ones needs Vegetable that can be used are carrot, peas, potato, mushroom, bhindi, cauliflower, bhindi, baby corn, paneer, capsicum
