Annakoot ki Sabzi is a special but simple mixed vegetable dish ideally prepared with 56 different ingredients for Annakut Bhog or Prasad. In practice, it is generally made with all sorts of seasonal vegetables that one can get hold off at the onset of winters.
Ingredients 1 Medium Sized Potatoes
1/4 Cup Cauliflower florets
1 Medium Sized Radish (Mooli)
2 Small Eggplants (Brinjal / Baigan)
1/4 Cup Peas (Matar)
1 Cup Chopped Spinach Leaves (Palak)
1 Cup Chopped Fenugreek Leaves (Methi)
2 Medium Sized Tomatoes
2 Green Chilies
1 Inch Piece of Ginger
1 Teaspoon Black Mustard Seeds (Rai)
1 Teaspoon Cumin Seeds (Jeera)
2 pinches Asafoetida (Heeng)
2 Teaspoons Red Chilli Powder
1/2 Teaspoon Turmeric Powder (Haldi)
1 Tablespoon Coriander Powder (Dhania Powder)
1.5 Teaspoon Garam Masala
2 Teaspoons Salt, or to taste
1 Tablespoon Cooking Oil
Method* Before you start, wash all vegetables, chop them and keep aside. Pour cooking oil in a heavy bottom pan. When oil is hot, lower the heat and put Mustard Seeds (Rai) into it. When the Rai starts to crackle, add Cumin Seeds (Jeera) and fry for a few seconds.
* Add Asafoetida (Heeng), Red Chilli Powder and Turmeric Powder (Haldi) to the pan.
* Put in minced ginger, green chillies and all the chopped vegetables like Potato, Cauliflower Florets, Radish, Eggplant, Peas etc. in the pan.
* Add some salt and mix all the vegetables thoroughly with the spices and let them saute for a few minutes.
* Add Garam Masala and Coriander Powder (Dhania Powder).
* Now add the chopped leafy vegetables like Spinach (Palak) and Fenugreek Leaves (Methi) and mix well.
* Add chopped Tomatoes. Mix well, then cover with a lid.
* Stir occasionally and cook for 10 minutes or till the vegetables are soft.
* Annakoot Ki Sabzi is ready. If made on the auspicious occasion of Govardhan Puja, this is first offered as Prasad to Lord Krishna and subsequently served hot with Roti or Poori.