Difference between revisions of "Kolhapuri Vegetables"
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* 2 Kashmiri [[mirchi]] | * 2 Kashmiri [[mirchi]] | ||
| − | == | + | == Procedures == |
# Dry roast separately and grind the spices. | # Dry roast separately and grind the spices. | ||
# Heat [[oil]] and add the [[onion]]s and stir-fry till light brown. | # Heat [[oil]] and add the [[onion]]s and stir-fry till light brown. | ||
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# Bring to a boil, lower the heat and simmer 3 – 4 minutes and serve. | # Bring to a boil, lower the heat and simmer 3 – 4 minutes and serve. | ||
| − | [[Category:Marathi | + | [[Category:Marathi cuisine]] |
| − | [[Category: | + | [[Category:Vegetarian Recipes]] |
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[[Category:Onion Recipes]] | [[Category:Onion Recipes]] | ||
[[Category:Lemon juice Recipes]] | [[Category:Lemon juice Recipes]] | ||
Latest revision as of 13:58, 15 July 2012
Contents
Description
- Ethnicity - Marathi, West Indian
- Type of meal - Party, Lunch, Dinner
Ingredients
- ½ kg mixed vegetables – chopped
- 2 tbsp yogurt (mix with ginger-garlic paste and leave for 3 – 4 hours)
- ½ cup onion – grated
- 1 tsp ginger-garlic paste
- 2 tsp lemon juice
- 1½ tsp salt
- 2 tbsp oil
Spices
- ¼ dry grated coconut
- ¼" stick cinnamon
- ½ tsp cloves
- ¼ tsp peppercorns and black cumin
- 1 tbsp coriander seeds
- 1 tsp dagar phool (available in Bombay, Pune, etc.)
- ¼ tsp broken up mace
- 2 Kashmiri mirchi
