Step 1

First, rinse, peel and cut the vegetables into thick strips or batons. Place them in a steamer pan.

Step 2

Then steam the vegetables in an electric cooker, steamer or stovetop pressure cooker, adding water as needed for steaming.

Step 3

For steaming veggies in a stovetop pressure cooker, use a 3 litre cooker. Place a trivet in the cooker.

Step 4

Add 2 cups of water. Place a pan containing the chopped veggies on the trivet in the cooker.

Step 5

Pressure cook for 2 to 3 whistles until the vegetables are steamed well and fork tender. Let the pressure drop naturally and then only open the lid. Drain any water from the pan and set the steamed veggies aside.

Step 6

The vegetables have to be completely cooked and yet retain their shape.

Step 7

While the vegetables are steaming, gather all the ingredients required for making Kolhapuri masala.

Step 8

Heat a pan on low heat and dry roast the spices on low heat - cinnamon, cloves, black pepper, coriander seeds, cumin seeds, fenugreek seeds, stone flower, mace strands, pinch of nutmeg powder, bay leaf, cobra saffron, red chilies, green cardamoms and black cardamom seeds.

Step 9

Skip stone flower, cobra saffron and poppy seeds, if you don't have these.

Step 10

Once the spices become fragrant and lightly roasted, add poppy seeds, sesame seeds and desiccated coconut.

Step 11

Stir continuously and dry roast till the desiccated coconut turns golden. Take care not to burn any of the ingredients.

Step 12

Turn off the heat and set aside the pan.

Step 13

Stir the spice mixture a few times, after you set aside the pan, so that the residue heat does not brown the coconut too much. Or you can transfer the roasted spice mix onto a plate.

Step 14

Once the spice mixture cools, take them in a dry grinder or coffee grinder.

Step 15

Grind to a fine powder. A slight semi fine powder is also fine. The sesame seeds and coconut will release oil while grinding.

Step 16

Make sure to keep scraping the sides of the grinder jar and grind further. If you are finding it difficult to grind, add some water to make a fine paste.

Step 17

Heat oil in a pan and add chopped onions.

Step 18

Sauté the onions stirring often until they turn light golden or golden.

Step 19

Add ginger-garlic paste.

Step 20

Stir and then add chopped coriander leaves. Stir and sauté for some seconds, till the raw aroma of the ginger-garlic goes away.

Step 21

Next, add chopped tomatoes.

Step 22

Sauté till the tomatoes soften and you see oil leaving the sides of the pan.

Step 23

Add turmeric powder, red chili powder and asafoetida.

Step 24

Stir and then add chopped bell pepper/capsicum. You can also skip capsicum if you prefer.

Step 25

Stir and sauté till the bell pepper is half cooked and yet have a slight crunch. About 5 to 6 minutes on a low heat.

Step 26

Add the ground Kolhapuri masala.

Step 27

Stir and sauté for a few seconds.

Step 28

Then add water. Season with salt as per taste.

Step 29

Bring the curry to a simmer.

Step 30

When you see some oil floating on top of the curry or gravy, add the steamed vegetables.

Step 31

Stir and simmer the gravy for about 2 minutes.

Step 32

Lastly, add chopped coriander leaves and give a final stir. You can also garnish with the coriander leaves.

Step 33

Serve Veg Kolhapuri hot with soft chapati, phulka or paratha. You can also serve this spicy vegetable curry with bread and steamed rice.