Veg Kolhapuri

For the masala: Transfer sesame seeds, poppy seeds, desiccated coconut, jeera seeds, Kashmiri dried red chili, mustard seeds, dhaniya seeds, methi dana seeds, Mace (Javitri), black peppercorn, cinnamon stick, cloves, and bay leaf in a pan.

On medium-low flame, dry roast while stirring constantly.

Roast till the coconut turns light brown and the spices become aromatic. Transfer to a plate. Allow to cool.

In the same pan, heat 1 teaspoon of oil.

Add ginger, garlic, and onion. Sprinkle a little salt to speed up the process.

Cook till onions become soft and light pink.

Now add chopped tomatoes.

Cook till tomatoes are soft and almost mushy. Turn off the stove and let it cool down slightly.

Grind this onion tomato pulp with the dry roasted spices into a smooth paste. Add a few teaspoons of water, if required.

Meanwhile, steam the veggies till soft and tender.

Wipe the pan with a paper towel.

Add the remaining 1 teaspoon of oil to the same pan.

Once hot, add haldi powder and immediately add the prepared paste and salt.

Cook till it becomes a thick paste. Stir in between.

Add water to make gravy consistency and let it simmer for 5-7 minutes on medium-low heat.

Finally, add steamed veggies and simmer for another 2-3 minutes.

Turn off the burner.

Garnish with fresh coriander