Name: Govardhan Annakut Sabzi
Prep time: 30 min
Cook time: 40 min
Total time: 100 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ⅛ cup Potato, peeled and diced small; ⅛ cup Carrot, peeled and diced small; ⅛ cup Radish, mooli, peeled and diced small; ⅛ cup Purple Yam, kand, peeled and diced small; ⅛ cup Pumpkin, peeled and diced small; ⅛ cup Sweet Potato, shakarkandi, peeled and diced small; ⅛ cup Eggplant, eggplant/baingan, diced small; ⅛ cup Cauliflower, cut into small florets; ⅛ cup Green Bell Pepper, diced small; ⅛ cup Green Beans, finely chopped; ⅛ cup Cluster Beans, gawar phali, finely chopped; ⅛ cup Bitter Gourd, karela, deseeded and finely chopped; ¼ cup Spinach, palak, finely chopped; ⅛ cup Fenugreek Leaves, methi, finely chopped; ⅛ cup Radish Leaves, mooli ke patte, finely chopped; 1 Tomato, roughly chopped; ½ inch Ginger, finely grated; 1 Green Chili Pepper, slit; ½ tsp Cumin Seeds; ¼ tsp Mustard Seeds; ⅛ tsp Asafoetida, hing, useful because there is no onion or garlic; ¼ tsp Ground Turmeric; ½ tbsp Ground Coriander; ½ tsp Red Chilli Powder; ¼ tsp Garam Masala; ½ tsp Dried Mango Powder, amchur; 1 tbsp Peanut Oil, or mustard oil, for vegan. (Traditional uses Ghee); ½ tsp Salt, to taste

1 hr 40 mintotal

1 hr 10 min hands-on30 min hands-off

Prep 30 min · Cook 40 min

Serves: 2
Difficulty: Medium
Spice: Medium

Add to your week

Method

In a heavy-bottomed, broad kadhai or pot, elevate the oil temperature to medium-high.
Temper the oil with mustard seeds and cumin seeds, allowing them to crackle vibrantly. Add the asafoetida (hing), freshly grated ginger, and slit green chillies. Sauté briskly for 30 seconds to release the essential oils.
30 sec
Start with the dense root vegetables and squashes: potato, carrot, radish, purple yam, pumpkin and sweet potato. Toss them in the spiced oil and pan-fry for 5-7 minutes.
5–7 min
Subsequently, add the softer produce: brinjal, cauliflower florets, green capsicum, french beans, cluster beans, bitter gourd, and the chopped tomatoes.
Season with turmeric, red chilli powder, coriander powder, and salt. Do a thorough fold to ensure the spices carefully coat the diverse vegetable medley.
Add a calculated splash of water to generate steam. Cover the pot with a tight-fitting lid and simmer on a low-medium flame for 20-25 minutes, agitating the mixture occasionally to prevent scorching.
20–25 min
Once the vegetables are about four-fifths tender, layer the chopped spinach, fenugreek leaves (methi) and radish leaves over the top.
Cover the pot again for an additional 5 minutes. The trapped steam will efficiently wilt the full greens. Remove the lid and homogeneously mix in the greens into the vegetable mixture.
5 min
Cook uncovered for a final 5-10 minutes. Use your spatula to deliberately mash a fraction of the vegetables against the pan's edge, creating a semi-mushy, cohesive, and deeply thickened texture.
5–10 min
Finish by folding in the garam masala and dry mango powder (amchur). Turn off the heat and serve straight away.

How to tell it's done

The vegetables should be tender and partly mashed, with a thick spiced coating that clings instead of pooling at the bottom.

Getting it right

Tip

Add only a small splash of water; the vegetables should steam in their own moisture and oil. Too much water makes the sabzi taste boiled.

What to serve it with

Serve Annakut sabzi for Govardhan Puja or Chappan Bhog with hot puris, kachori, boondi raita and simple dal.

Common mistakes

Some vegetables are mushy while others stay hard.: Cut them evenly, start with dense roots, add softer vegetables later, and add greens near the end.

Storing and reheating

Refrigerate Annakut sabzi for up to 3 days. Reheat covered on low heat with a small splash of water; freezing is not ideal for mixed vegetables.

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Ingredients