Panchkutiyu Shaak ( Gujarati Recipe)


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A sumptuous preparation of five types of vegetables cooked in a gujarati style coriander and coconut masala. The combination of vegetables with methi muthia makes this dish comparable to oondhiya. Once again, note that we prefer to cook the muthias this way rather than deep-fry them, in an attempt to make the recipes healthier.

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Makes 4 servings
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Ingredients

1/2 cup peeled ridge gourd (turai) cubes
1/2 cup peeled potato cubes
1/2 cup peeled bottle gourd (doodhi / lauki) cubes
1/2 cup brinjal (baingan / eggplant) cubes
1/2 cup green peas
4 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1/2 tsp asafoetida (hing)
salt to taste
1/2 recipe palak methi na muthias , cut into cubes

To Be Mixed Into A Masala
1/2 cup chopped coriander (dhania)
1/2 cup grated coconut
1/2 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1/2 tsp garam masala
2 tsp sugar
1/2 tbsp lemon juice
salt to taste

For Serving
rotlis

Method
  1. Heat the oil in a non-stick kadhai and add the mustard seeds and asafoetida.
  2. When the seeds crackle, add all the vegetables, salt and ¼ cup of water, cover and cook on a medium flame for 5 to 7 minutes or till the vegetables are soft, while stirring occasionally.
  3. When the vegetables are almost cooked, add the palak methi na muthias and masala and mix well.
  4. Cover and cook on a medium flame for another 5 to 7 minutes or till the vegetables are done, while stirring occasionally.
  5. Serve hot with rotils.
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