Vegetable Kolhapuri

INGREDIENTS

Carrot diced  -  1 nos
Potato diced  -  1 nos
Beans half inch pieces  -  5 nos
Green peas  -  1/4 cup
Ginger garlic paste  -  1 tsp
Grated coconut  -  1/2 cup
Cloves  -  5 nos
Pepper  -  5 nos
Coriander seeds  -  1 tsp
Dry red chillies  -  6 nos
Onion chopped  -  2 nos
Tomato chopped  -  2 nos
Red chilli powder  -  2 tsp
Turmeric powder  -  1/2 tsp
Coriander leaves chopped
Salt
Oil

Kolhapuri Garam Masala
Fennel seeds  -  1/2 tsp
Cinnamon  -  1" stick
Stone flower  -  1
Cumin seeds  -  1/2 tsp
Bay leaves  -  2 nos
Cardamom  -  2 nos
Pepper  -  7 nos

Grind all the ingredients into fine powder and set aside.

METHOD

Heat a pan, add water and cook the vegetables.
Heat oil in a kadai  and add grated coconut, cloves, pepper, coriander seeds, red chillies and fry lightly.
Then add one chopped onion  and saute until it turns light brown color.
Cool and grind it into a fine paste adding water.
Heat oil in another kadai and add one chopped onion and saute until it is brown.
Then add ginger garlic paste and saute well until the raw smell goes off.
Then add chopped tomatoes, red chilli powder and turmeric powder, ground masala paste and 1/2 cup water and cook for about 5 minutes.
Then add the boiled vegetables, adjust salt  and simmer for about 5 minutes.
Sprinkle kolhapuri garam masala powder and mix well.
Garnish with coriander leaves.
Serve hot with roti.