Panchkutiyu Shaak ( Gujarati Recipe)
by Tarla Dalal
Added to 189 cookbooks
This recipe has been viewed 48537 times
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.
- Heat the oil in a non-stick kadhai and add the mustard seeds and asafoetida.
- 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.
- When the vegetables are almost cooked, add the palak methi na muthias and masala and mix well.
- Cover and cook on a medium flame for another 5 to 7 minutes or till the vegetables are done, while stirring occasionally.
- Serve hot with rotils.
Nutrient values per serving
|Vitamin A||896.5 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.6 mg|
|Vitamin C||15.1 mg|
|Folic Acid||23.7 mcg|
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