I am aware of certain dishes when it comes to maharashtrian cuisine as both my mother and mother in law grew up in maharashtra during their formative years. But I havent ventured much into this regional cooking except for koshimbirs, pithlay and zunka…

Well, I decided to try this restaurant special Vegetable Kolhapuri and of course Koshimbir , which I think is a soul satisfying relish! My entry to Nupur’s RCI - Maharashtrian cuisine, Originally concieved by Lakshmi of Veggie Cuisine

For the Vegetable Kolhapuri

Ingredients:
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1/2 cup of Beans
1/2 cup of cauliflower florets
1/2 cup of carrots
1/2 cup of peas
3 tomatoes finely chopped
1 medium sized onion finely chopped

For the Paste:
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1/4 cup dessicated coconuted(unsweetened)
1 tablespoon sesame seeds
1 table spoon khus khus ( poppy seeds)
1 teaspoon ginger paste
3 red chillies

For the popu/tadka/seasoning
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1 teaspoon mustard seeds
1 teaspoon hing

Method:
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1.Do the popu, tadka /seasoning by adding oil in a skillet and adding mustard and cumin seeds. Once the pop, add the onions and saute until pink.

2. Boil the vegetables and keep aside , dry roast the poppy seeds and add the sesame seeds and grind all the ingredients to a paste. The poppy seeds should be ground first and then the remain ingredients should be added, else the poppy seeds wont crush properly.

3.Once the onions turn pink, add the paste and the diced tomatoes and cook until done or the oil separates. Add all the vegetables and cook until they blend well. remove and serve hot with rotis.

Koshimbir:
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Koshimbirs are the soul satisfying relishes according to me, I can just eat them as a main course and be done with it. I did not make the traditional peanut koshimbir but instead opted for the yogurt one.

I added carrots instead of tomatoes and of course onions were always there.

Take 2 cups of curd and whisk until there are no lumps, add 1/2 cup of finely diced onions and 1/2 cup of finely chopped or grated carrot , salt to taste.

For the tadka, add oil in a vessel, half a teaspoon of mustard seeds, a pinch of hing and also cayenne pepper. Once done, slowly add to the curd mixture and lo! the koshimbir is done.