traditional Gujarati delicacy of five types of vegetables cooked in a mixture of fresh coriander,
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
- First prep the vegetables.
- Peel and chop into largish cubes the purple yam. Keep it in water.
- Peel, wash and chop the green bananas.
- Top, tail, de-string and snap into two the field beans.
- Cut each aubergine into four and leave in some water.
- Wash and chop the coriander leaves.
- Top and peel the garlic, chop and wash. Take the green parts along with the white.
- In a bowl, mix the grated coconut, fresh coriander, green garlic, coriander powder, cumin powder, chilli-ginger paste and salt.
- 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.
- To the vegetables, add the coconut-coriander-spices. Combine well ensuring that all the vegetables are coated with this mix.
- Now, take a large pot and add oil.
- Once the oil heats up, add the asafoetida.
- Stir for a few seconds and add the vegetables along with any coconut-coriander masala clinging to the the pan.
- Add about half a cup of water. Stir, cover, lower the heat and let the vegetables cook for about an hour.
- Serve hot.
goes very well with rotis or phulkas with a smidgen of ghee on them
Vegetables that I used for Panchkutiyu Shaak
Fresh Coriander, Coconut and Green Garlic Base for Panchkutiyu Shaak
Cooked Panchkutiyu Shaak
- Deborah Madison’s New Ways to Pair Herbs (williams-sonoma.com)
- Eat your fill to beat the chill (dnaindia.com)