Jain Vegetable Kolhapuri With Jowar Bhakri Recipe

Indian cuisine · 923 calories

Jain Vegetable Kolhapuri with Jowar Bhakri recipe

About this recipe

A traditional Maharashtrian lunch featuring Jain-compliant Vegetable Kolhapuri paired with nutritious Jowar Bhakri. This dish is rich in protein, vitamins, and antioxidants, making it ideal for a balanced and healthy meal.

Ingredients

  • 500g Cabbage
  • 1 kg Bell Peppers
  • 1 piece Coconut
  • 100G Peanuts
  • 50 g White Sesame Seeds
  • NaN Red Jowar Flour
  • 250g Green Chilli
  • 100 g Coriander Powder
  • 50 g Cumin Powder
  • 20 g Turmeric Powder
  • - Red Chilli
  • 100g Garam Masala
  • 250g Coriander
  • 10G Salt
  • 1 L Borges Borgefrit High-Mufa-Oleic Sunflower Oil
  • 500 ml Water

Instructions

  1. Step 1: Heat 2 tablespoons of oil in a heavy-bottomed pan over medium heat for 2 minutes. Add 2 finely chopped green chilies and sauté for 30 seconds until aromatic.
  2. Step 2: Add 200 g of pureed tomatoes to the pan and cook for 5-6 minutes on medium heat until the oil begins to separate. Stir occasionally to prevent sticking.
  3. Step 3: Add 50 g of grated coconut, 30 g of ground roasted peanuts, and 10 g of ground roasted sesame seeds. Mix well and cook for another 2 minutes to enhance the flavors.
  4. Step 4: Add 1 tsp coriander powder, 1 tsp cumin powder, 0.5 tsp turmeric powder, 1 tsp red chili powder, and 0.5 tsp garam masala. Stir for 1 minute to combine the spices effectively.
  5. Step 5: Add 200 g of shredded cabbage, 100 g of chopped green beans, and 100 g of diced capsicum to the pan. Mix well, then add 250 ml of water and 1 tsp of salt. Cover and cook for 10-12 minutes on medium heat until the vegetables are tender but not overcooked.
  6. Step 6: While the curry simmers, prepare the Jowar Bhakri. Combine 200 g of Jowar flour with warm water in a mixing bowl to form a soft dough. Divide the dough into 2 portions, roll out each into a flat circle, and cook on a hot griddle over medium heat for 2-3 minutes on each side until light brown spots appear.
  7. Step 7: Garnish the Vegetable Kolhapuri with 10 g of freshly chopped coriander leaves. Serve hot alongside the Jowar Bhakri for a wholesome and balanced meal.