Pach Kutta Ki sabzi is a very common curry in Marwadi cuisine. This curry is made from 5 different vegetables hence the name Panch Kutta. It is so famous that in most of our marwadi wedding this curry is made. For Jain version skip the garlic. We are Jain but we eat onion and garlic all year around expect during 8 days of Paryushan. My mom loves garlic and she tends to add them a lot due to health benefits and no wonder her dishes always taste better then others.
I kind of like this dish as it allows to empty you refrigerator in one single shot. You can add what you have handy. If one of veggie listed below is not available you can skip it totally.
Ingredients
1/2 cup gawar phali (clustered beans) cut into 1/2 inch pieces
1 cucumber cut into blocks
1 cup peas
1/2 cup green capsicum
1 Turai (chinese okra/Beerakaya/Ridge gourd ) you can substitue with zuccini also
1 large tomato
4-5 big cloves of garlic finely chopped
2 teaspoon of red chilli powder
11/2 teaspoon of dhaniya powder
1/4 teaspoon turmeric powder
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds (jeera)
Few curry leaves (optional)
Pinch of hing (asafoetida)
3 - 4 tsp oil
Salt to taste
Little water (1-2 spoons)
Coriander for garnish
How I prepare
1. Take a pan, heat up the oil. Add hing, mustard seeds and cumin seeds. Once mustard starts to splutter add garlic and curry leaves. Saute for few seconds.
2. Turn the stove heat low. Add chilli powder, turmeric powder, dhaniya powder, salt, little water and mix it nicely.
3. Allow this mix to cook for 2-3 minutes. Make sure not to burn the mix, add more water if required.
4. Add gawar phali and cover with the lid and allow it to cook for 2-3 minutes.
5. Then add all the remaining veggies and mix it well. Add little water if required. Tomato and cucumber will release water, make sure not to make it too watery.
6. Close with the lid and allow the veggies to cook for 10-15 minutes. Occasionally check in between and give it a stir.
7. Once cooked garnish with coriander and serve hot.
Note:
1. Here in US veggies cook really fast and they release plenty of water so I add water very cautiously.
2. You can add few drops of lemon too.
3. I added gawar phali first and allowed it to cook for few minutes as it takes long time for this veggie to cook.
4. Alternatively instead of cooking the curry on stove, you can pressure cook the curry after step 5.
I kind of like this dish as it allows to empty you refrigerator in one single shot. You can add what you have handy. If one of veggie listed below is not available you can skip it totally.
Ingredients
1/2 cup gawar phali (clustered beans) cut into 1/2 inch pieces
1 cucumber cut into blocks
1 cup peas
1/2 cup green capsicum
1 Turai (chinese okra/Beerakaya/Ridge gourd ) you can substitue with zuccini also
1 large tomato
4-5 big cloves of garlic finely chopped
2 teaspoon of red chilli powder
11/2 teaspoon of dhaniya powder
1/4 teaspoon turmeric powder
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds (jeera)
Few curry leaves (optional)
Pinch of hing (asafoetida)
3 - 4 tsp oil
Salt to taste
Little water (1-2 spoons)
Coriander for garnish
How I prepare
1. Take a pan, heat up the oil. Add hing, mustard seeds and cumin seeds. Once mustard starts to splutter add garlic and curry leaves. Saute for few seconds.
2. Turn the stove heat low. Add chilli powder, turmeric powder, dhaniya powder, salt, little water and mix it nicely.
3. Allow this mix to cook for 2-3 minutes. Make sure not to burn the mix, add more water if required.
4. Add gawar phali and cover with the lid and allow it to cook for 2-3 minutes.
5. Then add all the remaining veggies and mix it well. Add little water if required. Tomato and cucumber will release water, make sure not to make it too watery.
6. Close with the lid and allow the veggies to cook for 10-15 minutes. Occasionally check in between and give it a stir.
7. Once cooked garnish with coriander and serve hot.
Note:
1. Here in US veggies cook really fast and they release plenty of water so I add water very cautiously.
2. You can add few drops of lemon too.
3. I added gawar phali first and allowed it to cook for few minutes as it takes long time for this veggie to cook.
4. Alternatively instead of cooking the curry on stove, you can pressure cook the curry after step 5.
No comments:
Post a Comment