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Ingredients: paprika, dry coconut, coriander seeds, black jeera/cumin seeds, sesame seeds, black peppercorns, cinnamon stick, fennel seeds, red chili peppers, star anise, turmeric, bay leaves and ginger. 1 oz.
Kolhapur is a city in southern Maharashtra – Mumbai (Bombay) is the capital of the state. Kolhapuri regional food and spices are rapidly becoming one of India's favorite cuisines!
Kolhapuri cuisine is known for its hot, spicy and pungent flavors. This masala has a typical trademark Kolhapuri red color. Kolhapuri Masala Spices can be used in vegetarian recipes such as dry vegetables, curries or masala rice, as well as in the dry/curry recipes of chicken, lamb and fish.
takes 1.5 hours, serves 4
First rinse, peel and cut the veggies in thick strips. Place them in a steamer pan.
Then steam the vegetables in an electric cooker, steamer or pressure cooker.
The veggies have to be completely cooked and yet retain their shape.
Heat oil in a pan and add chopped onions.
Saute the onions till they are light golden or golden.
Add ginger and garlic paste
Stir and then add chopped coriander leaves. Stir and saute till the raw aroma of the ginger garlic goes away.
- Next add chopped tomatoes and saute till the tomatoes soften and you see oil leaving the sides.
- Stir and then add chopped bell pepper/capsicum. You can also skip capsicum if you prefer.Stir and saute till the capsicum is half cooked and yet having a slight crunch. About 5 to 6 minutes on a low flame.
- Add the Kolhapuri Masala, stir and saute for a few seconds to coat everything.
Add water and season with salt.
- Bring the curry to a simmer. When you see some oil floating on top, add the steamed veggies.
- Stir and simmer the sauce for about 2 minutes.
- Lastly add chopped coriander leaves and give a final stir. You can also garnish with the coriander leaves.
- Serve veg kolhapuri with soft chapatis (whole wheat tortillas), phulkas or parathas. You can also serve this spicy curry with bread and steamed rice.
- ¼ cup french beans batons or 8 to 10 french beans
- 1 medium sized potato
- ⅓ cup chopped cauliflower florets
- ⅓ cup green peas
- 2 small carrots or 1 medium carrot, chopped into thick strips
- ⅓ cup sliced bell pepper (capsicum) - about 1 medium bell pepper (green or yellow or red)
- 1 medium tomato or ¼ cup finely chopped tomatoes
- 1 large onion or ½ cup finely chopped onions
- 5 garlic + 1 inch ginger - crushed to paste in a mortar-pestle, about ¾ tablespoon ginger garlic paste
- 2 to 2 1/2 tablespoons Ancient Indian Spices' Kolhapuri Masala (to taste, this is a hot mix)
- 1 tablespoon chopped coriander leaves
- 1 to 1.25 cups water
- 2 to 2.5 tablespoon oil
- some coriander leaves for garnishing
- salt to taste