Kolhapuri Style Mixed Vegetable Curry Recipe by Vanika Agrawal
Cooking Instructions 1 Heat oil in a large skillet. Add mustard seeds, cumin seeds, nigella seeds, asafoetida, and crushed ginger-garlic. Sauté until fragrant. 2 Add tomatoes, turmeric, and Kolhapuri masala. Sauté well until the oil separates from the masala. 3 Add potatoes, eggplant, boiled black chickpeas, and salt. Sauté thoroughly. 4 Add water as needed, bring to a boil, then cover and cook on medium heat for 15 minutes. 5 After 15 minutes, remove the lid and stir the curry. Add peanut powder, mix well, cover again, and cook for another 3 minutes. 6 After 3 minutes, remove the lid, add chopped cilantro, mix well, and transfer the curry to a serving bowl. Your Kolhapuri-style mixed vegetable curry is ready. Serve with roti, paratha, or spiced rice. 1 Heat oil in a large skillet. Add mustard seeds, cumin seeds, nigella seeds, asafoetida, and crushed ginger-garlic. Sauté until fragrant. 1 Heat oil in a large skillet. Add mustard seeds, cumin seeds, nigella seeds, asafoetida, and crushed ginger-garlic. Sauté until fragrant. 2 Add tomatoes, turmeric, and Kolhapuri masala. Sauté well until the oil separates from the masala. 2 Add tomatoes, turmeric, and Kolhapuri masala. Sauté well until the oil separates from the masala. 3 Add potatoes, eggplant, boiled black chickpeas, and salt. Sauté thoroughly. 3 Add potatoes, eggplant, boiled black chickpeas, and salt. Sauté thoroughly. 4 Add water as needed, bring to a boil, then cover and cook on medium heat for 15 minutes. 4 Add water as needed, bring to a boil, then cover and cook on medium heat for 15 minutes. 5 After 15 minutes, remove the lid and stir the curry. Add peanut powder, mix well, cover again, and cook for another 3 minutes. 5 After 15 minutes, remove the lid and stir the curry. Add peanut powder, mix well, cover again, and cook for another 3 minutes. 6 After 3 minutes, remove the lid, add chopped cilantro, mix well, and transfer the curry to a serving bowl. Your Kolhapuri-style mixed vegetable curry is ready. Serve with roti, paratha, or spiced rice. 6 After 3 minutes, remove the lid, add chopped cilantro, mix well, and transfer the curry to a serving bowl. Your Kolhapuri-style mixed vegetable curry is ready. Serve with roti, paratha, or spiced rice. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Joshua's Scalloped Potatoes Beef jerky Kupa Aka not goulash Iced Lemon Loaf Enchilada Casserole Joshua's Scalloped Potatoes Beef jerky Kupa Aka not goulash Iced Lemon Loaf Enchilada Casserole Dairy-Free Chocolate Clusters Potato rolls Cobwebs Pancakes Colorful Salad Pizza pocket Bread pocket Gluten-free English Muffins Veg seekh kabab Watermelon juice Fresh orange juice Dairy-Free Chocolate Clusters Potato rolls Cobwebs Pancakes Colorful Salad Pizza pocket Bread pocket Gluten-free English Muffins Veg seekh kabab Watermelon juice Fresh orange juice