by Tarla Dalal
Added to 278 cookbooks
This recipe has been viewed 26317 times
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.
- Combine all the ingredients in a deep bowl and knead into a soft dough using very little water.
- Divide the dough into 8 equal portions and shape each portion into small cylindrical rolls.
- 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.
- Heat the oil in a deep non-stick pan, add the mustard seeds and cumin seeds.
- 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.
- Add the coriander, coconut, sugar and prepared muthias, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Serve immediately.
Nutrient values (Abbrv) per serving
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