Veg Kolhapuri

Fabricate the Kolhapuri Masala: Place a dry pan over low heat. Add the whole spices, sesame seeds, dried red chillies, and desiccated coconut. Dry roast the blend continuously until the coconut turns a pale golden color and the spices smell incredibly fragrant. Do not scorch the mixture. Let it cool completely, then pulverize it in a grinder with a splash of water to form a smooth, dark paste.

Heat a little of the cooking oil in a pan. Add the parboiled mixed vegetables and pan-roast them for 3-4 minutes to sear the outsides and give them a roasted flavour. Take them out and set them aside.

3–4 min

In a heavy-walled kadhai, heat the remaining bulk of the cooking oil. Stir the finely chopped onions into the hot fat and fry them relentlessly until they reduce into a deep, caramelized golden brown.

Add the ginger-garlic paste to the caramelised onions and sauté for 1 minute until its raw taste has cooked away.

1 min

Introduce the tomato puree and the turmeric powder to the kadhai. Maintain medium heat and cook this wet base for 5 minutes until the water evaporates and the oil unmistakably bleeds out from the edges of the paste.

5 min

Spoon the freshly ground kolhapuri masala paste into the pan. Sauté it for 3-4 minutes. The colour darkens quickly and the aroma turns sharp and intense.

3–4 min

Pour enough hot water into the pot to establish the required gravy volume, and season with salt. Bring the liquid to a rolling boil.

Toss the pan-roasted mixed vegetables firmly into the bubbling, spicy liquid. Toss well to ensure the heavy masala physically coats every piece of vegetable.

Cover the kadhai with a tight lid and lower the flame to a simmer. Cook undisturbed for 5-7 minutes, forcing the vegetables to gorge on the fiery, coconut-laced broth.

5–7 min

Scatter plenty of freshly chopped coriander over the curry and serve it piping hot.