Panchkutiyu Shaak/Five Vegetables Cooked in Coriander, Coconut & Green Garlic

Panchkutiyu Shaak/Five Vegetables Cooked in Coriander and Coconut








traditional Gujarati delicacy of five types of vegetables cooked in a mixture of fresh coriander, coconut and fresh green garlic

My dad is very fond of purple yam (also known as kand, rataloo, violet yam), a vegetable currently in season.

After a two month stay in Hong Kong, he was stopping over before resuming his onward journey. I thought that he may like some home-cooked dinner after such an extended stay away from home so I asked him what I should cook. His first response was my signature spaghetti. But when he came to know that I had some purple yam in my larder, he changed his response to “anything with purple yam”!

So, I decided to make this panchkutiyu shaak using the yam and other seasonal vegetables.

my signature spaghetti patiently awaits its turn

For this recipe, green garlic is a must. It simply won’t taste the same with ordinary garlic. The quantity given may seem a lot but green garlic has a very delicate taste and  is not as pungent as its dry counterpart.

The following serves 4 people. Don’t worry if there is left-over; it tastes just as good for the next couple of days as long as you keep it refrigerated.

This is a complete meal and doesn’t really need any accompaniment.


400 Grams Purple Yam

8 – 10 Baby aubergine

250 Grams field beans (papdi)

2 Green bananas (raw)

250 Grams fresh green tuvar dal, also known as lilva dana or shelled peas

2 Packed cups freshly grated coconut

3 Packed cups fresh coriander (including stalk, if tender)

250 Grams green garlic

2 Tablespoons Coriander powder

2 Tablespoons Cumin powder

1 Tablespoon minced green chillies and ginger

1/4 Cup oil

1 Teaspoon asafoetida

Salt to taste


  1. First prep the vegetables.
  2. Peel and chop into largish cubes the purple yam. Keep it in water.
  3. Peel, wash and chop the green bananas.
  4. Top, tail, de-string and snap into two the field beans.
  5. Cut each aubergine into four and leave in some water.
  6. Wash and chop the coriander leaves.
  7. Top and peel the garlic, chop and wash. Take the green parts along with the white.
  8. In a bowl, mix the grated coconut, fresh coriander, green garlic, coriander powder, cumin powder, chilli-ginger paste and salt.
  9. Remove the yam and aubergine from water and place in a wide bottom pan. Throw in the field beans, fresh tuvar dal or peas and green banana.
  10. To the vegetables, add the coconut-coriander-spices. Combine well ensuring that all the vegetables are coated with this mix.
  11. Now, take a large pot and add oil.
  12. Once the oil heats up, add the asafoetida.
  13. Stir for a few seconds and add the vegetables along with any coconut-coriander masala clinging to the the pan.
  14. Add about half a cup of water. Stir, cover, lower the heat and let the vegetables cook for about an hour.
  15. Serve hot.

goes very well with rotis or phulkas with a smidgen of ghee on them

Vegetables that I used for Panchkutiyu Shaak

Vegetables used for Panchkutiyu Shaak









Fresh Coriander, Coconut and Green Garlic Base for Panchkutiyu Shaak

Fresh Coriander, Coconut and Green Garlic Base for Panchkutiyu Shaak









Cooked Panchkutiyu Shaak

Cooked Panchkutiyu Shaak










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