Veg Kolhapuri No Onion No Garlic

Veg Kolhapuri is a mixed vegetable curry with a freshly made spice blend. It is full of flavors and very comforting.

Heat a frying pan over low to medium heat and dry roast the dried red chilis, stirring continuously.
Roast them for about 3-4 minutes or until red chilis become darker in color.
Remove the red chilis from the pan and take them to the bowl or plate.
In the same pan, roast the dry coconut on low heat until lightly golden brown.
Remove it from the pan and place it in the bowl or plate with red chilis.
Coconut will burn faster, so make sure to stir the coconut constantly and roast on low heat.
Now in the same pan, add all the spices except nutmeg powder and red chili powder.
Roast the spices on medium heat, stirring continuously, for few minutes until they are fragrant.
Remove the spices from the pan and place them into the plate with roasted chilis and coconut.
Let them cool completely.
Take all the roasted ingredients into a blender jar, and add nutmeg powder and red chili powder.
Grind the spices into a powder. Set the Kolhapuri Masala Powder aside.

Soak cashews in hot water for at least 15 minutes. Then drain the water and take cashews into the blender.
Add ¼ cup of water and blend cashews into a smooth paste. Add more water if required to make a smooth paste. Set aside.

Rinse the vegetables well and pat them dry. I have used frozen green peas, but you can use fresh if available.
Cut the cauliflower into medium florets, and chop green Pepper and carrots into cubes. Cut the green beans into small pieces.
If you want, you can cut green pepper, green beans, and carrots lengthwise.
We will not steam the green peppers, so keep them aside.
Prepare your steamer and take cauliflower, green beans, carrots, and green peas in a steaming plate or pan.
Sprinkle some salt on top of the vegetables.
Steam these vegetables until they are cooked but still firm and not mushy.
Set them aside.

Chop the tomatoes roughly and take them into the blender.
Blend the tomatoes into a fine puree.
Heat oil in a pan, add sliteed green chiis, ginger paste, and asafoetida. Saute them for few seconds.
Add chopped green peppers and mix well.
Cook the green peppers for 3-4 minutes on medium heat until they are soft and tender.
To this, add tomato puree, turmeric powder, red Kashmiri chili powder, prepared Kolhapuri Masala, salt to taste, and sugar.
If you have prepared Kolahpuri Masala using very hot red chilis, add 2tbsp of it; otherwise, you can add 3-4 tbsp.
Mix everything well, and cook the gravy for 8-10 minutes; the oil will separate from the sides.
Once the gravy is cooked thoroughly and thicker, add cashew paste and crushed Kassori Methi (dried fenugreek leaves).
Mix well and cook for 2 minutes.
Now add steamed vegetables, and mix well.
Adjust the salt if needed. Add little water if you need to adjust the consistency. Do not add too much water.
Cook the vegetables in the gravy for 2 minutes, and turn off the heat.
Transfer the Veg Kolhapuri into a serving bowl, and garnish with chopped coriander leaves.

Serve Veg Kolhapuri No Onion No Garlic with Roti or Paratha.
It goes well with Tandoori Roti or Naan.
You can also serve it with this Whole Wheat Kulcha.
For a light meal, serve this mixed vegetable curry with plain steamed Rice or Jeera Rice.