Panchkutyu Shaak

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Some traditional preparations have a timeless appeal, and this ever-popular Gujarati subzi is a typical example. Made of five different vegetables, aromatic and flavourful methi muthia, common spices and other everyday ingredients like green chillies, ginger and coconut, the Panchkutyu Shaak is a semi-dry subzi that offers myriad flavours and textures to delight your taste buds. The generous use of coriander, coconut and fenugreek-based muthia gives the subzi a pleasant green colour and traditional flavour typical of grandma’s cooking.

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Preparation Time:    Cooking Time:     Makes 10 servings
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For The Methi Muthia
1/4 cup finely chopped fenugreek (methi) leaves
1/4 cup besan (bengal gram flour)
1/2 tbsp whole wheat flour (gehun ka atta)
1/2 tsp ginger-green chilli paste
a pinch of turmeric powder (haldi)
a pinch of asafoetida (hing)
1/2 tsp sugar
1 tsp lemon juice
1 tsp oil
salt to taste
oil for deep-frying

Other Ingredients
1/2 cup french beans , strings removed and cut into 25 mm. (1") pieces
1/2 cup ridge gourd (turai) cubes
1/2 cup purple yam (kand) cubes
1/2 cup green peas
1/2 cup potato cubes
2 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
a pinch of turmeric powder (haldi)
2 tsp ginger-green chilli paste
2 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 cup chopped coriander (dhania)
1/2 cup grated coconut
1 tsp sugar
salt to taste

For the methi muthia

  1. Combine all the ingredients in a deep bowl and knead into a soft dough using very little water.
  2. Divide the dough into 8 equal portions and shape each portion into small cylindrical rolls.
  3. Heat the oil in a deep-stick kadhai and deep-fry the muthias at a time on a medium flame till it turns golden brown in colour from all the sides. Drain on absorbent paper and keep aside.

How to proceed

  1. Heat the oil in a deep non-stick pan, add the mustard seeds and cumin seeds.
  2. When the seeds crackle, add the asafoetida. All the vegetables, 1½ cups of water, turmeric powder, ginger-green chilli paste and coriander-cumin seeds powder, mix well and cover it with a lid and cook on a medium flame for 10 to 12 minutes, while stirring occasionally.
  3. Add the coriander, coconut, sugar and prepared muthias, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
  4. Serve immediately.

RECIPE SOURCE : Swadisht SubzianBuy this cookbook
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 on 25 Feb 15 04:59 PM

A perfect gujarati recipe. The combination of these traditional veggies with the coconut and coriander gravy is awesome. The muthias add to this subzi and it tastes delicious when had with phulkas!
 on 21 Sep 11 12:24 PM