Vegetable Kolhapuri a mixed vegetable curry with thick and spicy coconut based gravy, is a popular dish of Maharashtrian cuisine. This colorful curry is prepared with veggies like green beans, potato, carrot, peas and cauliflower. Vegetable Kolhapuri is inspired by the spicy dish from the kolhapuri cuisine called " tambda rassa". The authentic flavor of this curry is lavangi chilies which are small and very hot. But in this recipe bydagi chilies are used which are comparatively less spicy. Vegetable Kolhapuri is best served with phulkas.

Cooking time - 20 minutes
Serves -3- 4

Ingredients

For the masala

​Grinded Coconut - 1/3 cup
​Coriander seeds - 1 teaspoon
Dried red chili - 2 - 3
​Poppy seeds - 1 teaspoon
Cloves - 3 -4
​Cardamom - 1/2 teaspoon
​Crushed black peppercorns - 1/2 teaspoon
​Sesame seeds - 1 1/2 teaspoon
Broken cashew nuts - 3 tablespoon

For the vegetable curry

Potato - 2 medium ( cut into wedges)
Green Beans - 1/3 cup ( cut inti 1/2 inch pieces)
​Carrot - 1/3 cup ( cut into small wedges)
Cauliflower florets - 1/4 cup
Fennel seeds - 1/4 teaspoon
Ginger garlic paste - 1 teaspoon
Onion ( sliced) -  1/2 cup
​Tomato - 1 ( medium ) ( chopped)
​Turmeric powder - 1/4 teaspoon
Salt - to taste
Oil - 2 tablespoons
​Coriander leaves - finely chopped for garnishing

Method

​1. Dry roast coconut, cloves, cardamom, sesame seeds, crushed black peppercorns, poppy seeds, coriander seeds and dried red chili for 3- 4 minutes until the masala releases aroma.

​2. Once the roasted masala comes to room temperature, grind with cashew nut pieces into a smooth paste.

​3. Boil all the vegetable till 90% cooked, the vegetables should be crunchy. 

​4. Heat oil in a pan and sauté fennel seeds for about 15 seconds.

​5. Add chopped onion and saute till translucent.

​6. Add the ginger garlic paste and fry.

7. Add chopped tomatoes and roast well.

​8. Add the above grinded masala and turmeric powder, mix well and cook for a minute.

​9.Add the boiled vegetables with stock and salt and cook until the desired consistency is obtained.

​Serve warm with phulkas

Seekh kebabs is a non - vegetarians favorite dish but the same thing can be made with only mixed vegetables like carrots, beans, peas, potato mixed with gram flour and aromatic spices. These can be either griddled or baked. The perfect mix of vegetables makes this a healthy and colorful. And it tastes great with mint chutney.​

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​Serves - 3
Cooking time - 20 minutes

Ingredients

French bean - 15 - 20 ( chopped finely)
Carrot - 1/2 cup ( grated)
​Potato - 2 medium ( boiled and mashed)
​Cabbage - 1/4 cup (finely grated)
​Green peas  (blanched) - 1/4 cup
​Green chilies -3 no: ( chopped)
​Onion - 1/4 cup (finely chopped)
Mint leaves - 1/2 cup ( chopped)
Coriander leaves - 1/2 cup ( chopped)
Cumin seeds - 1/4 teaspoon
Gram flour ( besan ) - 2 tablespoon
Ginger - 1 teaspoon ( minced)
Garlic - 2 cloves ( minced)
​Cashewnut powder - 2 tablespoon
​Garam masala powder - 1/2 teaspoon
​Black pepper powder - 1/2 teaspoon
Red chili powder - 1 teaspoon
​Coriander  powder - 2 teaspoons
​Turmeric powder - 1/2 teaspoon
Bread crumbs - 4 tablespoon
​Lemon juice - 1 tablespoon
Salt - to taste
​Oil

Method

​1. Heat oil in a non stick pan and sauté cumin seeds until fragrant.

​2. Add Chopped onion, green chilies, ginger and garlic and sauté for a minute.

​3. Add gram flour and roast for 2 minutes till a nutty fragrance.

​4. Add carrot and sauté for one 2-3 minutes.

​5. Add beans, cabbage and green peas and sauté for 5 - 7 minutes or till all the vegetables are cooked.

​6. Once cooled transfer to a mixer with coriander leaves and mint leaves and grind to a coarse paste.

7. Transfer the ground vegetables to a bowl and add mashed potato, lemon juice, red chili powder , coriander powder, black pepper powder, turmeric powder and salt.

8. Add breadcrumbs and mix well. ( the purpose of adding bread crumbs is to absorb the moisture)

9. Divide this mixture into large equal portions and wrap them around in the shape of satay sticks tightly to get a seekh kebab.

10. Place the sticks on the greased baking tray and put the tray in preheated oven.

11. Cook the recipe for 10-12 minutes, turning twice to the other side every 4-5 minutes at 180 degree Celsius.

12. You can also roast the kebabs on hot tawa greased with oil.
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​Serve Vegetarian Seekh Kebab hot with mint chutney, lime wedges and onion to make it a great party starter and appetizer.