Panchkutiyu Shaak
by Tarla Dalal

This recipe has been viewed 28943 times

Gujarati shaak with a fresh green masala! Oh, you don't like green colour? No problem, just skip the coriander and coconut and you're left with a red masala. Do as you choose! Either way, there is not much compromise on the recipe's nutrient value, which is thanks to the healthy combination of veggies. Ensure that you cook the vegetables covered and on a low flame so that all the flavours are retained.

Panchkutiyu Shaak recipe - How to make Panchkutiyu Shaak

2 tsp soya oil
1/2 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
1/2 cup peeled and cubed ridge gourd (turai)
1 cup peeled and cubed potatoes
1 cup peeled and cubed bottle gourd (doodhi / lauki)
1/2 cup green peas
salt to taste
1/2 cup soaked and roughly chopped soaked and chopped soya chunks
2 tbsp chopped coriander (dhania) for garnishing

To Be Mixed Into A Masala
1/2 cup finely chopped coriander (dhania)
1/4 cup freshly grated coconut
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder

Method

Heat the soya oil in a kadhai and add the mustard seeds.
When the seeds crackle, add the asafoetida, all the vegetables, salt and ½ cup of water and stir for a few minutes.
Cover and cook on a slow flame for 10 to 15 minutes.
When the vegetables are almost cooked, add the soya chunks and the prepared masala mixture and mix well.
Cover and cook for another 5 to 7 minutes till the vegetables are done.
Serve hot garnished with coriander.

Nutrient values (Abbrv) per serving