VEGETABLE KOLHAPURI

INGREDIENTS:
1 medium size Carrot,
1 medium size Potato,
6-8 florets Cauliflower,
6-8 French Beans,
¼ cup Green Peas (Shelled),
2 large size Onions,
½ inch piece Ginger,
5-6 cloves Garlic,
2 large size Tomatoes,
Few springs Fresh Coriander leaves,
½ Dry Coconut (Khopra),
8 Cloves,
8 Peppercorns,
1tsps Poppy seeds,
1 tsps Coriander seeds,
6 Red Chillies whole,
1 ½ tsps Red Chilli powder,
1 tsps Turmeric powder,
4 tbsps Oil
Salt to taste.

FOR KOLHAPURI GARAM MASALA

½ Aniseed (saunf),
1 inch stick Cinnamon,
1 Stone flower (dagad phool),
½ tsps Cumin seeds,

2 Bay leaves,
2 Black Cardamoms,

1 tsps Peppercorns.

METHOD

1 Peel, wash Carrot and Potato and cut into half inch sized cubes.
2 Wash Cauliflower florets. String French beans and cut into half inch pieces. Wash and drain Green peas.
3 Boil Carrot, Potato and Cauliflower in sufficient quantity of boiling salted water till nearly done and then add French beans and Green peas. Boil for five more minutes. Drain and refresh in cold water. Drain again and keep aside.
4 Peel, wash and chop Onions. Peel, wash and grind Ginger and Garlic to a fine Paste. Wash and chop tomatoes. Clean, wash and chop Coriander leaves. Grate dry Coconut.
5 Grind all ingredients of KOLHAPURI GARAM MASALA into a fine powder and keep aside.
6 Heat two tbsps of Oil in a kadai. Add grated dry Coconut, Cloves, Peppercorns, Poppy seeds, Coriander seeds and Red Chillies. Lightly fry. Add two thirds of chopped Onions and cook till they turn slightly brown. Cool, grind to a paste using sufficient water. Keep aside
7 Heat remaining Oil in another kadai. Add remaining chopped Onions and saute till brown. Add Ginger-Garlic paste and continue to saute till brown. Add Red Chilli powder, Turmeric powder, masala paste and half a cup of water and cook for two minutes.
8 Add boiled vegetables, adjust salt and simmer for four to five minutes. Sprinkle Kolhapuri Garam masala powder and mix well.
9 Garnish with Coriander leaves and serve hot.