A spicy Indian mixed vegetable recipe, traditionally made with more than 56 vegetables. Annakoot ki sabzi is made on the 2nd day of Diwali as an offering of gratitude for the winter harvest. While the list of ingredients is large, the recipe is very simple.
Prep Time20 minutesmins
Cook Time40 minutesmins
Total Time1 hourhr
Course: Main Course
Cuisine: Indian
Servings: 10
Calories: 110kcal
Ingredients
1½ kg mixed vegetables — include as many different varieties as you can but no onion and no garlic. Below is a partial list from the 65 vegetables & fruits that we used.
1tbsptamarind pasteor ½ tsp amchoor (dry mango powder)
1tbsplemon juice
50mlmustard oil
Instructions
Clean, peel (if required) and cut all the vegetables.
Put a big pan on medium-high heat. Add mustard oil.
When the oil starts to smoke, add bayleaf, fresh curry leaves, black cardamom, cloves, dried red chillies, black peppercorn, green cardamoms, cumin seeds, asafoetida, turmeric powder, and coriander powder. Mix well and cook for a minute.
Add grated fresh turmeric, fresh ginger, green chillies, 1 tbsp lemon juice. Mix everything together and cook for a couple go minutes. Lemon juice cuts the pungent flavour of mustard oil.
Add all the leafy green vegetables. Mix well to coat everything in the masala.
Add the rest of vegetables except for tomatoes, gooseberry, star fruit, tamarind and any other sour vegetable that you are adding.
Mix well and cook covered on high flame for about 15-20 till they start to turn soft. Stir every 5 minutes so that the vegetables are evenly cooked and they don’t stick to the pan.
Add the remaining sour vegetables. Add dry mango powder (if using) and garam masala power. Mix well and cook covered for another 10 minutes.
Garnish with fresh coriander leaves and serve hot with roti or poori.
Notes
Use no onions and no garlic.
Sour vegetables are added towards the end as they slow down the process of cooking of other vegetables too.