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kolhapuri sabji

Cooking Time: 20 mins. Preparation Time: 15 mins.

Recipe by pooja of patna, IN

Serve hot garnished with coriander.This popular spicy mixed vegetable preparation has many variations. I have chosen this recipe which is the closest to the traditional one and uses a mixture of desiccated coconut along with other spices as the base for the gravy.

Ingredients vegetarian 1 servings

  • 2 cups mixed boiled vegetables (carrots, cauliflower, French beans, green peas)
  • 1 cup onions, finely chopped
  • ½ cup tomatoes, finely chopped
  • 1 ½ teaspoons garam masala
  • 2 tablespoons oil
  • salt to taste
  • To be ground into a paste
  • ¼ cup desiccated coconut
  • 3 dry red chillies
  • 5 cloves garlic
  • 25 mm. (1 ") piece ginger
  • 1 tablespoon khus-khus (poppy seeds)
  • 1 tablespoon sesame seeds (til)
  • For the garnish
  • 2 tablespoons chopped coriander

Directions

  1. Heat the oil, add the onions and cook till the onions turn golden brown in colour.
  2. Add the ground paste and tomatoes and cook till the oil separates.
  3. Add the vegetables, salt, garam masala and ¾ cup water and bring it to a boil.
  4. Serve hot garnished with coriander.                

Comments

Urmi

pooja why have u copied the recipe from tarladalal cookbook? atleast apply ur mind and submit ur own creation.

Mr Shah

Hi Pooja, Very simple & nice recipe as you mentioned it can be done with much more variation, i can use gree chilles as well as turmeric & red chille powder. Thanks and happy cooking

N.ANANTHA PADMANABHAN

This dish is similar to veg korma in tamilnadu. Difference is here we add green chillies .Any let me try with a difference.

farha

Hi pooja very nice dish i wil try today,thanx