Kolhapuri Vegetables (Mixed Vegetables)

Total Time
40mins
Prep 25 mins
Cook 15 mins

A very spicy dish, popular in most Indian restaurants. I love its spicy after taste. Goes well with Tandoori roti/nan.

Ingredients Nutrition

  • 12 kg mixed vegetables, chopped (Beans, carrots, cauliflower, peas, capsicum)
  • 2 tablespoons yogurt (mix with ginger-garlic paste & leave for 3-4 hours)
  • 1 teaspoon ginger-garlic paste
  • 2 teaspoons lemon juice
  • 1 12 teaspoons salt
  • 2 tablespoons oil
  • 12 cup onion, grated
  • Dry roast separately and grind

  • 14 teaspoon cinnamon
  • 12 teaspoon clove
  • 14 teaspoon peppercorn
  • 14 teaspoon black cumin
  • 14 teaspoon mace, broken up
  • 200 g dried coconut, grated
  • 1 tablespoon coriander seed
  • 2 kashmiri chilies (long and dried red chillies, these are very spicy)

Directions

  1. Heat oil and add the onions and stir-fry till light brown.
  2. Add the ground masala, sauté till well mixed and add the vegetable mixture.
  3. Bring to a boil, lower the heat and simmer 3-4 minutes and serve.

Reviews

(4)
Most Helpful

Sorry, I am a huge fan of Indian food but this one was not a recipe I enjoyed. DH and I found the corriander seeds quite overpowering. Thanks for posting it anyway!

ms.susan June 18, 2007

I made this with half a pound each of chopped cauliflower & carrots plus one small package of thawed frozen peas. Substituted ordinary bottled red pepper flakes for the kashmiri chili peppers. I love the flavor. Ate it stuffed into pita.

echo echo November 09, 2005

This was very good. We had a whole lot of mixed veggies, a little bit of each and threw it all together to make this. I used green beans, pinto beans, bell pepper, carrot and peas. It was so filling and delicious.

RecipeTsarina August 04, 2005

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a