Vegetable Kolhapuri

Contains: sesame

• Carrot

  diced

  80 g

• Cauliflower

  florets

  120 g

• Coriander leaves

  chopped

  10 g

• Coriander seeds

  8 g

• Dried red chilli

  4 pc

• Fresh coconut

  grated

  50 g

• Garlic

  8 g

• Ginger

  10 g

• Green beans

  chopped

  60 g

• Green peas

  50 g

• Oil

  35 ml

• Onion

  chopped

  100 g

• Potato

  cubed

  80 g

• Salt

  to taste

• Sesame seeds

  15 g

• Tomato

  pureed

  150 g

• Turmeric powder

  2 g

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Method

1. 1Dry-roast coconut, sesame, coriander seeds and dried red chillies until dark and aromatic.
2. 2Grind the roasted spices with a little water into a smooth Kolhapuri masala.
3. 3Parboil the cauliflower, carrot, beans and potato until half done.
4. 4Heat oil and saute chopped onion, ginger and garlic until golden.
5. 5Add tomato puree, turmeric and the ground masala; cook until oil separates.
6. 6Fold in the parboiled vegetables and green peas with salt.
7. 7Add water for a medium gravy and simmer 12 minutes until vegetables are tender.
8. 8Adjust seasoning and finish with fresh coriander.
9. 9Serve hot with roti or rice.