Mutton Kola Urundai, a chettinadu style kofta recipe

Ingredients needed for Mutton Kola Urundai / Koftas1 cup minced mutton
2 Green chillies
3 Red chillies
1 tbsp Roasted grams / Pottukadalai
4 Cashew nuts
1 tsp Sauf / Fennel seed
2 tbsps freshly rated coconut
5-6 small onions
6 garlic flakes
1 tsp chopped ginger
1 big black Cardamom
2-3 Cloves
1” piece Cinnamon
handful of curry leaves
1 Egg


How to prepare Mutton Kola Urundai / Koftas Tamil Nadu style Heat one tablespoon oil in a fry pan, add the cinnamon, clove, cardamom and the red chillies.
Then, add  curry leaves, saunf, ginger, onion, green chilies and garlic one after the other and saute well.
As the vegetables starts getting golden, add the roasted grams / pottukadalai, cashew nuts and grated coconut. Stir well and fry till the coconut turns golden.
Grind all the fried ingredients together to a smooth paste and keep aside. Sprinkle a little water if needed.
MIx the beaten egg to the masala paste as well as the minced meat. Mix well. Shape into round balls and deep fry in hot oil. Drain and remove from fire.
Serve with Tomato Sauce / Ketchup.

Points to NoteUsually the minced meat is added raw in the recipe. If you have doubts about the cooking of the meat , you can saute the meat first and then add to the masala paste.
You can also precook the meat separately but the taste will be different as you might have to leave out the extra juices.  
While you fry the Kola balls see that the oil is not smoking. If the oil is too hot, the balls will brown quickly on the outside but will remain uncooked in the centre. The kola balls should be fried in medium fire or better still simmer every now and then if you feel the oil is getting too hot.

An easy recipe for a Dry Small Potatoes Fry

Ingredients needed for Dry small potatoes Fry
250 grams small potatoes
1 rsp cumin seeds
1 tsp Amchur / Dry Mango powder
1 tsp red chilli powder
1 tsp garam Masala powder
3 tbsps oil /as needed

How to prepare Dry small potatoes fry
Boil potatoes till they are tender, drain off the hot water and stand in cold water, so that you can peel them easily.
Peel all the potatoes, prick them with a pin and keep aside. Fork or a skewer will be too much for the small potatoes, it might break.
Heat oil in a non stick fry pan, splutter cumin seeds.
Add peeled potatoes  and fry till they get golden brown.
Now add the remaining ingredients  and fry for a few more minutes / till the raw smell goes off the masalas.
Serve hot as a side dish with plain rice  / chappathies.

Points to note: 
If you like you can make a similar dish with bigger sized potatoes also. Cut them into smaller pieces after cooking them with jackets and peeling them.
After cutting them in to smaller pieces follow the same recipe as above.

An Healthy Curryveppila koottaan / Curry, a kerala dish

This curry veppila koottan / Curry  is a very friendly dish and a healthy one at that, for stomach. Curry leaves are known for its health benefits and nutritions.  So try to have this curry at least for one meal in a week.

Ingredients needed for Curryveppila Curry
1 cup curry leaves, cleaned nicely
2 tbsps coriander seeds
1 tbsp bengal gram
1 tbsp blackgram
1 tsp cuminseeds
5-6 red chillies
1 tsp blackpepper
tamarind 1 lemon size
a pinch asafoetida
salt to taste
2 pinches turmeric powder
2 tbsps grated coconut ( optional )
2 tsp grated jaggery / one marble size

For tempering
1 tsp mustard seeds
1 tbsp Chundaikka vathal
1/2 tsp fenugreek
Instead of Chundaikkai Vathal, 6-8 flakes of Garlic chopped,  can also be added.

How to prepare Curryveppila Curry 
Heat oil in a fry pan, fry  red chillies, coriander seeds, bengal gram, black gram, cumin seeds, black pepper to gether to a golden brown.
Add curry leaves  and saute till they turn crispy. Let cool.
Ground the fried masalas with grated coconut and tamarind pieces to a smooth paste.
Add salt to taste, jaggery and a cup of water. Keep aside.
Heat the remaining oil in the fry pan, splutter mustard seeds  and add chopped garlic if you are using them.
Add the ground masala paste to this and saute till the oil starts oozing out on the sides.
If you are using Chundaikka Vathal leave out Garlic and add separately fried Chundaikka Vathal after the curry is ready.
Remove and serve it with hot steaming rice.

Points to Note
You can store this curryveppila curry in the refrigeratore for more than a week
If you like a thinner consistency as an Ozhichu koottan, add a little more water and bring it to boil.

Poondu Podi / Gun powder, a side dish for Idlis and Rice

Ingredients needed for Poondu Podi:
1 cup Bengal gram dal
1 cup Tuar dal
1/2 cup black Gram dal
1/2 cup garlic flakes
15 red chillies
Salt to taste
3-4 tsps Gingelly oil / as needed

How to prepare Poondu Idli Milagai Podi
Heat oil in a thick bottommed fry pan.
When the oil gets hot simmer the flame, add  and fry the garlic flakes.
Remove the garlic flakes and keep them separately on a kitchen towel.
In the remaining  oil fry the dals to golden brown then fry the chillies.
When cool, grind the chillies to a coarse powder.
Then add the garlic and run the mixi for a split of second. Remove
Next, powder the roasted dals.
Add the ground chillies and garlic with salt in the mixer and the run it for a round to blend all the ingredients together.
Store in a n air tight container.

Points to Note
You can serve the Poondu Milagai Podi / Gun Powder as it is called with hot steamed rice and melted ghee. Try it  and you will fall in love with that. yummy.
You can also serve this as aside dish with Idlis and Dosas along with / without Chutney.

Egg Ghee Roast, an easy side dish

Ingredients needed for Egg Ghee Roast
4 hard boiled eggs
2 tsps ghee
2 tsps chilli powder / as per taste
Salt to taste
2 tsps of lime / lemon juice

How to prepare Egg Ghee Roast?
Hard boil the eggs  and when cool remove the shell. Halve the eggs and keep aside.
Mix salt to taste, chilli powder together.
Heat ghee in  a non stick fry pan. When the ghee is hot, remove the pan from the fire and add the chilli powder, salt mix. Add the lime juice.
Now simmer the flame, place the egg halves on the pan.
Let it roast on the yolk side first and then flip it.
Put out the flame  and serve as a side dish with pulaos, steaming hot plain rice  etc.

Bhindi / Lady's finger Curry, as a side dish with Rotis

Ingredients needed for Bhindi Curry
500 grams Bhindi
1 big tomato, sliced
2 medium onions, sliced fine
6 green chilies, chopped fine
1/4 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp garam masala powder
2 tbsps lemon juice
1 cup coriander leaves chopped
3 tbsps oil
Salt to taste

How to prepare Bhindi Curry 
Remove the ends of lady's fingers  and cut them in to 1" pieces.
Heat oil in a frying pan and as it gets hot simmer the flame.
Add onions, green chillies, spices and salt. Increase the flame and stir fry till onions are golden.
Add bhindi pieces and stir-fry for around 15 minutes.
Add tomato, sprinkle lemon juice and mix well for a few minutes.
Sprinkle coriander leaves on top.
Serve as a side dish with rice or roti.

Mixed Vegetable Kurma

Ingredients needed for Vegetable Kurma
2 cups mixed vegetables
2 Onions cut length-wise
2 Green chilies cut length-wise
1 tsp Coriander powder
1 1/4 tsp Salt / to your taste
one pinch Turmeric powder
1/2" Cinnamon stick
2 Clove
2 Cardamom
1/2 cup freshly grated coconut
4 green chillies
1 tsp Khus-Khus (poppy seeds)
1/2 tsp garlic paste
1/2 tsp ginger paste

How to prepare Mixed Vegetable Kurma?
Heat oil in a wide bottommed kadai / fry pan.
As the oil gets hot, add cinnamon, cloves and cardamom and fry for 2-3 minutes.
Add onions and green chilies and fry till onions turn golden brown.
Add garlic and ginger paste to the pan and fry for a minute or so. Add vegetables and fry for about 3 minutes.
Add 2 cups water and let the vegetables to get tender.
Grind Coconut, gren chillies, soaked Khus Khus to a smooth paste.
Add the coconut paste to the curry with salt and stir well.
Cover and simmer the flame till a nice aroma comes and the gravy seems to be of the correct thickness as per your taste.
Serve with Chappathis, Idlis, Pooris etc.

Points to Note : 
If you like the Kurma less hot, lessen the number of chillies used while grinding the coconut.
The Kurma goes well with fried rice and Pulaos too.

Vadacurry , a delicious side dish for Idlis and dosas.

Ingredients needed for Vadacurry / Vadai curry 
1 cup Bengal gram dhal
1  big sized Onion
2 Tomatoes chopped
Handful curry leaves
Coriander leaves
1/4 tsp Turmeric powder
2-3 green chillies
1 cup freshly grated coconut
2 tsps ginger paste
1 tsp garlic paste
1/2 tsp cumin seeds
Mustard seeds
2 tsps chilli powder
Oil for frying
Salt to taste

How to prepare Vadacurry / Vadai curry 
Clean, wash and soak Bengal Gram Dal / Channa Dal for about 3 hours.
Drain the water and then grind the soaked dal to a coarse paste.
Add chopped coriander leaves and salt to taste. Mix well with the batter.
Heat oil in a deep frying pan. As ot gets hot, make small balls out of the thick batter.
Deep fry them till they are half done. Remove and keep aside.

Now to prepare the gravy, 
Heat oil in a pan, splutter mustard seeds, cumin seeds and then curry leaves.
When the leaves start turning colour add the chopped onions and fry till they are golden.
Add chopped tomatoes, turmeric powder, chilli powder, ginger and garlic pastes.
When the oil starts oozing out of the sides and the gravy turns thicker, add the nicely ground coconut and green chillies  paste .
Let it start boiling, then simmer and cover for 5 minutes or till the raw smell goes.
Now crumble the vadas  and add them to the boiling gravy. Add water if needed and adjust the consistency according toyour taste.

Points to note: 
Do not fry the vadas to a golden colour, as it will be difficult to crumble while adding to the curry. The taste also will not come out right.
The vadas should just get cooked  and they will be white in colour. This will be the right vadas for the Vadacurry.
If you like you can add garam masala but it is just not needed, only optional.
This Vadacurry goes very well with Idlis, Dosas, Chappathies  and Pooris.
The recipe is an easy one and can be easily cooked, only that the dal needs time to soak.

Kadala Ularthiyathu, a kerala recipe with Kabuli Channa

Ingredients needed for Kadala Ularthiyathu
3 cups of Kabuli Channa
1 cup small onions / shallots, chopped finely
2 tsps chilli powder
4 green chillies
1/2 tsp garam masala
2 tsps ginger chopped fine
2 tsps garlic chopped fine
1/4 tsp pepper powder
handful of curry leaves
salt to taste
2 tbsps oil

How to prepare Kadala Ularthiyathu?
Soak channa at least for about 6 hours. Pressure cook with salt to taste and turmeric powder, till the channa gets tender that is for about 15 minutes in simmer state after the first whistle or for about 4-5 whistles.
Heat oil in a wide fry pan / a wok.
Add chopped onions and slit  green chillies and saute till the onions get light brown.
Add the chopped ginger and garlic, saute for a minute.
Add chilli powder, pepper powder and garam masala powder, stir well  sprinkling a little water so that the masala doesn't stick or burn at the bottom of the pan.
Add the cooked and drained channa and mix well.
Simmer and cover till the masalas and the channa blend well together.
When the channa gets soft and coated with the gravy, remove.
Sprinkle chopped coriander leaves and curry leaves. Serve hot with rice and chappathis.

Nadan Style Moru Kachiyathu, Kerala Recipe

Ingredients needed for Nadan Style Moru Kachiyathu
2 cups curds fresh
2 cups water
1 cup onions chopped
1 " piece ginger
1 tsp garlic chopped
1 tsp mustard seeds
curry leaves
1/2 tsp fenugreek seeds / Uluva
2 red chillies
1/2 tsp turmeric powder
1 tsp chilli powder
1 tsp cumin / jeera powder
Salt to taste
oil for tempering

How to prepare Moru Kachiyathu?
Beat curd and water together in a wide sauce pan. Add curry leaves and salt to taste  and keep on a simmer flame.
Keep stirring the Buttermilk continuously till the mix starts steaming nicely.  Remove the pan from fire and keep aside.
Heat oil, preferably coconut oil, in a fry pan. Splutter mustard seeds  and add fenugreek seeds and red chillies.
As the red chillies start changing colour, add chopped onion, ginger and garlic and fry till they golden.
Now add turmeric powder, chilli powder and cumin powder, mix well.
Pour the mixture in to the buttermilk pan and stir in the same direction. The spatula should move either in the clockwise or anti clockwise direction only.
Test for salt  and add more curry leaves .

This is an easiest of all recipes and can be made in a jiffy. If you have  fried fish / chicken with plain  steaming rice to serve along with this Moru Kachiayathu, your day will be made.  Try this out and see for yourself.

Another recipe for Moru Kachiayathu 

Easiest and the quickest of all Egg Masala Recipes

This is an easy recipe for eggs and cooked within a few minutes if you have hard boiled eggs ready with you. The other ingredients  are always available at home. This can be used as a miracle dish when you have some unexpected guests or for a side dish with a bowl of curd rice in the nights.

Ingredients for the Egg Masala
 4 Eggs hard boiled  and halved
1 tsp Chilli powder
2 tsps Besan / Gram flour
1/2 tsp mustard seeds
curry leaves
Salt to taste
1 tbsp oil / as needed

How to prepare the Easiest of Egg Masalas Recipes
Shell the hard boiled eggs and halve them without breaking / crumbling the yellows.
Heat the oil in a pan, splutter mustard seeds and add the curry leaves.
Mix Besan, chilli powder and salt together, add it to the oil. Mix well.
Add the halved eggs and turn them gently till the masalas are well coated on the eggs.
Then cover and simmer for a minute or so.
Remove from fire and serve.

Points to note. 
As there is no water involved here, the masalas can get burnt. So be careful  and finish the cooking on low flame.
This dish can also be served as a side dish with rotis and pulaos along with raita. If you like it more hotter / spicier add a little more chilli powder.

Recipe for Curd / Thayir Curry in Kerala style

Ingredients needed to make Thayir / Curd  Curry
2 Cup fresh curds 
2 pinches turmeric powder
1 tsp Cumin (jeera) seeds
1 tsp Mustard Seeds
salt to taste
Red chilli powder to taste
2 tsps chopped  coriander leaves.
2 tsps oil

How to prepare Thayir / Curd curry?
Whisk the Home made fresh curds with the hand blender lightly so that it looks like a thick batter.
Heat oil in a small fry pan and splutter mustard and cumin seeds.
Now add the chilli powder and the turmeric powder.
Remove the pan off from the heat.
Pour the seasoning / Tadka on the top of the yoghurt.
Garnish it with chopped coriander and serve as a side dish along with plain rice and vegetables.

Points to Note
 Do not add water as the consistency will become thin. The curry should be thick.
Anyway, if you like a thinner consistency and the curds are a way too thick then add a little water.

Delicious Recipe for Kadai Paneer

Ingredients needed for Kadai Paneer
1 cup Paneer / Cottage Cheese, slightly thin and  longish pices
1 cup Capsicum,  shred in to  long pieces
1 cup onions
1 cup tomatoes
1 inch piece ginger
1 tsp red chilli powder
1 bay leaf cut in to small pieces
 4 cloves
1" piece Cinnamon
Colour  optional, add only if you like
4 tbsps of Ghee / oil

How to prepare Kadai Paneer
Cut Paneer in to slightly  thin and longish pieces  (about an inch and a half long). Shred capsicum also in the uniform size. Keep Paneer and Capsicum aside.
Grind onion, tomato, ginger, salt, red chilli powder and the colour if you are adding.  I always leave out colour  since I prefer the normal colour of the fried Onion tomato paste.
Crush the whole garam masala.
Add ghee  or oil in the non stick fry pan. Add the ground masala paste.
Fry till the oil starts leaving the sides of the pan.
Add the crushed garam masala and mix well.
Then add pieces of paneer and capsicum to the boiling gravy.
Simmer and cook  till the capsicum gets just cooked.
Remove from the stove.
Serve hot with Naan, Parathas and Rotis.

Palak Paruppu Curry, a Kerala Style Recipe

Ingredients needed for the Palak Paruppu Curry
1 big bunch palak leaves
1/2 cup tur dal
Salt to taste
1/2 tsp turmeric powder
Grind to a coarse paste
1 cup grated coconut
1 tsp red chilli powder

Seasoning
1 tsp oil
1/4 tsp mustard seeds and Urad dal
2 red chillies broken into bits

How to prepare Palak Paruppu Curry
Cut Palak into one inch sized pieces. Add salt and turmeric powder with a littke water and cook the leaves tender.
Cook Tuar dal separately with a little salt. Add the dal to the palak mixture.
Grind coconut and the chilli powder to a coarse paste  and add to the palak dal mixture.
Heat oil, add the seasoning ingredients ,pour over the dal and bring it to boil.
As it starts boiling remove from fire.

Kadappa Curry, Tamil Nadu style

Ingredients needed for kadappa curry
1/4 cup Green gram
2 Medium sized potato
1/4 cup Chopped onion- 1/2 cup
2 cups Chopped tomato- 2 cups
2 Cloves-2
2 Cardamom-2
2 Bay leaves-2
3 Slit green chillies-3
 Salt to taste
 4 tbsps  Oil

Grind the following ingredients to a fine paste:
2 Green chillies-2
1 tsp Fennel seeds-1 tsp
2 tbsp Shredded coconut
Cinnamon-1 piece

How to prepare Kadappa
Pressure cook the green gram and the potatoes. Mash finely.
Heat oil in a Kadai.
Add the cardamom, bay leaves and the cloves, fry for a few minutes.
Add the onion, green chillies and tomatoes.
Fry well until they are cooked and the oil starts coming out on the sides.
Add the mashed ingredients with the ground paste, salt and 2 cups of water.
As the gravy comes to boil, simmer for a few minutes  for the ingredients to blend well and the gravy has thickened.
Serve hot  with rice, chappathies and Idli dosas ec.

Recipe for the Button Mushroom Masala

Ingredients needed for the Button Mushroom Masala
1 packet or about 200 grams  of mushrooms , quartered
1 medium sized onion  finely chopped
2 tsp ginger garlic paste
3 green chillies cut into bits
1/2 tsp pepper powder  or fresh ground
a pinch of turmeric
a pinch of garam masala
1/2 tsp dry mint powdered  
1 tsp fenugreek  powder
1 tsp cream
lime juice 1 tsp
oil  as required ( about 1-2 tbsp)
salt to taste.

How to prepare Mushroom Masala 
Heat oil in a fry pan, add chopped onions and green chillies, fry till they are golden.
Add ginger garlic paste , saute for a minute or two.
Add turmeric powder, garam masala powder, dry mint powder and fenugreek powder. Saute for about a minute.
Now add the mushroom, cover and simmer till the mushrooms get cooked.
Add salt to taste, crushed pepper, mix well.
Add the cream and bring the gravy to boil.
Add lime juice and remove from fire. Keep covered until ready to eat.
Serve as a side dish to Plain rice or Chappathies

Recipe for Beef Fry in the Kerala style

Ingredients needed for Beef Fry in Kerala style 
1/2 kilo Beef, cut into very small pieces
1 1/2 cups onions chopped
2 Green chilies, cut each into 3-4 pieces
1 tsp Ginger chopped
1 tsp Garlic chopped
1 cup Tomatoes, cut into small pieces
 a few Bay leaves pinched into small bits
1" piece Cinnamon
2-3 green cardamom
3-4 cloves
1 tsp Fennel seeds /saunf
1/2 tsp Black peppercorns
1/4 tsp turmeric powder
Coconut oil as you need ( might be about 1/2 cup)
Fresh coconut half sliced into small pieces called `kotthu`
 a few Curry leaves
1 tsp Lemon juice
Salt to taste
1/2 tsp Mustard seeds
1 tsp Pepper powder

How to prepare Beef Fry in Kerala style
First, coarsely grind all the whole garam masala ingredients namely, bay leaves, peppercorns, cinnamom, cardamom, cloves, and the saunf.
Pressure cook the beef cut in to small pieces with 1 cup onions, garlic, ginger and the powdered garam masala mixed in water. As the first whistle comes, simmer for 15 minutes.  Put out the fire after 15 minutes and let it cool and come to the room temperature. If you try and open it before the cooker comes to the room temperature the meat will not be tender.
Add chopped tomatoes and salt to taste to the cooked meat and continue cooking on low heat until almost dry. The meat should be tender and fully cooked. Keep aside.
Heat coconut oil in a frying pan and splutter mustard seeds.
Add the remaining half cup of chopped onions and saute till they are golden.
Add curry leaves and coconut kothu and saute till brown.
Add this to the pressure pan / cooker, as well as pepper powder.
Simmer  and stir the dish gently. See that it does not get burnt at the bottom.

Points to Note while preparing Recipe for Beef Fry in the Kerala style 

Serve with Pulaos, chappathies and rotis as well as plain hot and steaming rice with sambar and some vegetables.

For this recipe you can use Veal or Mutton and follow the same method / preparation. They may not give you the taste of the Beef  but then they are tasty in their own way. Try it out and let me know.

Mixed Vegetable Kootu Recipe

Ingredients needed for the Mixed Vegetable Kootu
1 potato, cut in to small pieces
1 carrot, cut into small pieces
1 green tomato, cut into pieces
1 chow chow, cut into small pieces
2 drum stick, cut into 1"pieces
1 cup ashgourd cut into pieces
2 green chillies
1/2 cup grated coconut
1 tsp cumin seeds
1/4 tsp turmeric powder
1 cup Green Gram dal /  Moong dal
1/4 tsp blackgram dal
1/2 tsp mustard
1/2 bunch coriander leaves
1 cup water
1 tbsp ghee
1 lime
salt to taste

How to prepare Mixed Vegetable Kootu?

Cook Moong Dal / Green Gram Dhal with enough water for the dhal to get half cooked.

When it is  half cooked add the vegetables, salt and turmeric powder.

Grind the freshly grated coconut, green chillies and cumin seeds to a fine paste.

When the vegetables are tender add the coconut paste. Simmer and boil for a few minutes.  Remove from fire.

Heat ghee in a pan, splutter mustard, black gram dal and then, a handful of curry leaves. 

Pour over the Kootu. Just before serving add the lime juice.

Serve with rice or parathas.

Mixed Vegetable Kadappa Curry Recipe

Ingredients needed for Mixed Vegetable Kadappa curry
1/2 cup potatoes
1 /2 cup carrots
2 drumsticks, cut into 1 1/2 "pieces
1/2 cup Beans sliced into 1" pieces
100 grams peas shelled
4" piece snake gourd cut into thin longish pieces
1 cup pumpkin pieces
1  cup chowchow pieces
1 cup cauliflower flowerettes
2 onions grams onions sliced fine
10 cashewnuts split into two
250 grams red gram dal
few curry leaves
a lime sized ball tamarind
1/2 tsp poppy seeds
salt to taste

Fry and then grind to a paste
3 tbsp ghee
1/2 bunch coriander leaves
3 tsp coriander seeds
10 peppercorns
4 red chillies
1 tsp bengal gram dal
1/2 tsp fengreek seeds
4 green chillies

For seasoning the curry, oil, mustard seeds, urad dal and curry leaves.

How to prepare Mixed vegetable Kadappa?
Cook the Tuar dal in the pressure cooker  for a whistle, then simmer for 5 minutes. remove, cool and then open the cooker, mash the dal and keep aside.
Wash and clean all the vegetables, cut them uniformly about an inch long pieces.
Extract tamarind pulp and keep aside.
Add all the cut vegetables, chopped onions, peas, slit green chillies  in to a vessel with enough water. Bring it to boil, add salt to taste and a few pinched curry leaves.
Add tamarind extract to the vegetables and simmer for a few minutes till the raw smell goes.
Heat oil in a fry pan, fry some slices of onion, remove  and keep aside.
In the remaining oil, add coriander seeds, red chillies, fenugreek seeds, peppercorns, poppy seeds and the bengal gram dal to a golden brown colour.
When cool grind the ingredients to a smooth paste.
when the vegetables are done add the paste  and mix well. Simmer  for a few minutes and then add the mashed dal.
Now add the fried onions and cashewnuts fried in ghee to the boiling gravy.
Heat oil in a fry pan, splutter mustard seeds. Add split urad dal and curry keaves. when they get brown pour over the gravy.
Serve hot with Rice, Parathas and Idli dosa varities

Mixed Vegetable Curry in Kolhapuri Style

 This is another tasty vegetable dish, which can be used as a side dish with chappathies, rotis as well as rice and pulaos.  We always search for various side dishes for chappathies and this is one of those which I have liked for my family.
You can use Potatoes, carrots, french beans, cauliflower, green peas, double beans, beet roots,  and many more. Add the vegetables of your choice, either way the gravy will turn out nice and tasty.

Ingredients for the Mixed Vegetable Curry Kolhapuri style
2 cups mixed vegetables
1 cup onions chopped
½ a  cup tomatoes chopped
1 ½ tsps garam masala
2 tbsps oil
salt to taste

Grind to a smooth paste
¼ cup fresh grated coconut
3 dry red chillies
5 cloves garlic
a small  piece ginger
1 tbsp  khus-khus or poppy seeds
1 tbsp sesame seeds

For garnishing the curry
2 tbsps chopped coriander

How to prepare Mixed Vegetable curry in Kolhapuri style
Cook the chpopped vegetables with just enough water, turmeric powder and salt to taste
Heat oil in a fry pan, fry the onions till they are golden coloured.
Add the tomatoes and cook till they become soft. Add the ground masala paste  and bring it to boil.
Add boiled vegetables, salt to taste, garam masala, and add water if needed and adjust the consistency as per your taste.
Serve hot garnished with chopped coriander leaves.