ANNAKUT KI SABZI/A MIX VEGETABLE SABZI FOR GOVERDHAN POOJA
Annakut ki sabzi is simply a mixed vegetable sabzi that is offered to lord Krishna on the Goverdhan Puja day that falls the next day of Diwali. This prominent sabzi was very much loved by lord Krishna. That is why this is specially cooked amongst the 56 types of food items to serve to thank the deity.
This sabzi is a blend of a number of different types of seasonal veggies. At this time of the year both summer and winter veggies are available in the market. Summer veggies are about to bid goodbye on the other hand, winter veggies are just to approach. So taken advantage, this divine annakut sabzi is a good mix of all types of veggies
As this sabzi is prepared for the bhog, no onion or garlic is used while cooking it. A number of green leafy vegetables like palak, methi, and dhania are used which increase its taste to manifold. Radish and its leaves are mandatory to add. This version of mine is popular in the Braj part of Western UP. This mix of vegetable sabzi is an important part of the community kitchen or Bhandaras where it is served with poori, aloo ki sabzi, kaddu ki sabzi, and boondi ka raita
Prep Time – 15 minutes
Cook Time – 45 minutes
Type – Prasaad ki sabzi
Course – Main
Cuisine – Delhi, UP, etc.
Author – Bharti Dhawan
● ALL INGREDIENTS REQUIRED
• Mustard oil or any other oil/ सरसों तेल- 3-4 tbsp
• Hot water for gravy/गर्म पानी- 1 cup
● ALL VEGETABLES NEEDED
• Aloo/potato/आलू- 1 large
• Radish/mooli/मूली – 1 medium
• Carrot/gajar/गाजर – 1 large
• Brinjal/baingan/ बैंगन- 2-3
• Beans /बीन्स- 5-6
• Pumpkin/kaddu/कद्दू – 6-8 cubes
• Baby round gourd/tinda/ टिन्डा- 2-3
• Bottlegourd/louki/घीया – half
• Capsicum/ शिमला मिर्च- 1 large
• Peas/matar/मटर – 1/2 cup
• Tomatoes/ टमाटर- 2 large
• Ginger/अदरक – 2 -inch piece
• Green chillies/हरी मिर्च- 1-2 nos
• Spinach/palak/ पालक- 2 cups
• Radish leaves/मूली पत्ते- – 2 cups
• Coriander leaves/dhania/धनिया पत्ती
● SPICES – WHOLE AND POWDERED
• Cumin/ जीरा- 2 tsp
• Asafoetida/हींग – 1 tsp
• Coriander powder/ धनिया पाउडर- 2 tsp
• Turmeric/haldi/हल्दी – 2 tsp
• Salt/namak/नमक – 2-3 tsp
• Red chilly powder/ लाल मिर्च- 2 tsp
• Dry mango powder/अमचूर – 2 tsp
● PREPARATIONS TO BE DONE
1 – Chop and cube vegetables into small and medium pieces/सभी सब्जियों को धोकर मीडियम टुकड़ों में काट लें
2 – wash and chop leafy vegetables like spinach, radish leaves, and coriander leaves/पत्ते वाली सब्जियां भी धोकर काट लें
3 – Finely chop tomatoes, ginger and green chillies /टमाटर, अदरक और हरी मिर्च बारीक काट लें
● HOW TO COOK ANNAKUT KI SABZI
1- Heat oil in a heavy bottom kadahi upto smoking point /एक भारी तले की कढ़ाई में तेल गरम करें
2- When oil is heated low the flame and add cumin, Asafoetida, ginger, and green chilies. Toss them well/अब जीरा, हींग, अदरक और हरी मिर्च डालकर भूनें
3- Add potato cubes, brinjals, and beans. Cook them for a while /अब आलू , बैंगन, और बीन्स डालकर भूनें
4- Now, add cauliflower,radish and carrots /अब गोभी, मूली और गाजर डालकर अच्छी तरह भूनें
5- Now add bottle gourd and round gourd cubes/अब घीया और टिंडा के टुकड़े डाल कर भूनें
6- Now add capsicum cubes and combine well. Roast all the veggies for 5 minutes /अब शिमला मिर्च डालकर सभी सब्जियों को भूनें
7- Next, add pumpkin cubes and combine well. Cover the pan with a lid/अब कद्दू के टुकड़े डाल दें, मिलाकर सब्जी को ढक दें
8- Add salt and all the powdered spices and combine well/अब नमक और सूखे मसाले हल्दी, लाल मिर्च, धनिया आदि डालकर अच्छी तरह मिलाएं
9- Add leafy vegetables like spinach, Radish leaves, and coriander leaves. Combine well and cover with a lid/अब पत्ते वाली सब्जियां भी डाल दें और एक ढक्कन से कढ़ाई को ढक दें
10- After 5 minutes the leafy vegetables will reduce leaving lots of water. Allow the veggies to cook in this water/नमक और हरी सब्जियां डालने से बहुत सारा पानी निकलेगा,उसी पानी में सब्जियों को ढक कर पकाएं
11- After 4-5 minutes add chopped tomatoes and peas/matar. Combine well cover the pan and allow the tomatoes and peas to become soft and tender. Mash the veggies with the ladle/अब टमाटर और मटर डालकर नरम होने तक पकाएं। करछी से सब्जियों को कूटकर नरम करें
12- After 5 minutes the veggies are cooked well. Add dry mango powder(amchur) and combine. Amchur increases the taste of sabzi. . /सब्जियों को ५ मिनट तक गलने तक पकाएं और पकाएं और अमचूर डाल दें।
13- If all the water is reduced, add 1 cup of hot water and give it a boil/अच्छी तरह सब्जियों को कूटकर गरम पानी डाल दें
14- Allow to cook the sabzi in boiling water. Within a few minutes the divine annakut ki sabzi is ready/अब २-३ उबाल आने पर गैस बंद कर दें
15- This divine sabzi goes well with poori and boondi ka raita/ पूरी, रायता और आलू की सब्जी के साथ परोसें
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