Statistics tell me that Panchkutiyu Shaak is one of the most viewed posts on Kooky Cookyng. While this is good to know, am not sure what the reason could be.
So here I am sharing with you another version of this famous Gujarati vegetable dish which is a bit different from the previous one I have posted.
a very healthy and delicious recipe which can become a dinner party scene stealer
For starters, panchkutiyu means five [vegetables] whereas this particular recipe uses seven different vegetables. Also unlike the other recipe, in this one green garlic is optional and I have added muthiya (although you can do away with them if you like).
can qualify as an easier, non-seasonal, version of undhiyu
This particular recipe can be cooked any time of the year using seasonal flat beans (papdi).
The following should be good enough for 4 people. Goes very well with rotis. Any leftover tastes even better.
250 Grams flat beans (papdi) of your choice
500 Grams purple yam
125 Grams potato
125 Grams sweet potato
125 Grams aubergine (any variety will do)
2 Cups shelled green peas
2 Cups freshly grated coconut
2 Cups fresh coriander
250 Grams green garlic (optional)
6 Muthiyas of your choice, steamed and sliced (optional)
2 Tablespoons oil
1 Tablespoon carom seeds (ajwain)
1 Tablespoon asafoetida
2 Tablespoons cumin powder
2 Tablespoons coriander powder
1 Tablespoon turmeric powder
2 Tablespoons minced chillies
2 Tablespoons minced ginger
1 Teaspoon bicarbonate of soda
Salt to taste
- First prepare the masala mixture. Chop and wash the coriander.
- Clean, chop and wash the green garlic (if using).
- Take a large mixing bowl in which you need to add the grated coconut, coriander leaves, garlic, cumin powder, coriander powder, turmeric powder, minced chillies, minced ginger and salt to taste.
- Mix this with a spoon or hands, whichever is easier. Set aside.
- Next, work on the vegetables. Top and tail the flat beans and split them open. If very long, you can snap them in two else leave them whole.
- Peel, cut and wash purple yam.
- Cut and wash potato.
- Cut and wash sweet potato.
- Peel, wash and cut bottle gourd.
- Wash and cut the aubergine.
- Mix the bicarbonate of soda and half of the coriander-coconut mix to the flat beans and set aside.
- Combine the remaining vegetables (purple yam, potato, sweet potato, green peas, bottle gourd and aubergine) and add the remaining coriander-coconut mix. Toss the vegetables around so that they are evenly coated with the masala.
- Take a large cooking pot which has a tight fitting lid.
- Place it on high heat and pour oil.
- Once the oil is hot, add the carom seeds. As soon as they start spluttering, add the asafoetida.
- Add the papdi and stir well.
- Next, add the remaining six vegetables and mix them with the papdi.
- Place the sliced muthiya on top of the vegetables.
- Pour two cups of water and cover the mouth of the pot with a foil so that steam doesn’t escape easily.
- Now cover with the tight fitting lid, lower heat and let the vegetables cook on very low heat for 2 hours. Do not open in between. The vegetables shouldn’t stick to the bottom as we have sealed the mouth of the pot plus added 2 cups of water plus the vegetables like bottle gourd and aubergine will release their own moisture.
- Once the vegetables start cooking, you will get the aroma.
- After 2 hours, take the cooking pot off the heat and let it sit for 15 minutes.
- Remove the lid and open the foil. Mix the muthiya with the vegetables and check for doneness.
- Serve hot.
- Cut the vegetables into large chunks so that they do not break or dissolve while cooking.
- If the vegetables are not fully cooked after two hours, put the foil and the lid back and cook for additional 15 to 20 minutes. If you feel the need to add more water at this stage, make sure that you add boiling water (not room temperature).