Panchkutyu Shaak

by Tarla Dalal

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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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Panchkutyu Shaak recipe - How to make Panchkutyu Shaak

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Preparation Time: 10 mins Cooking Time: 20 mins Total Time: 30 mins 10Makes 10 servings (10serving )
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Ingredients

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

Method

For the methi muthia

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.

How to proceed

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.