Govardhan Puja, which takes place just a day after Diwali, is known for its most famous meal, Annakut Ki Sabji, which means "mountain of food". It represents the abundance of nature and the winter crop, and it is a sincere sacrifice made to Lord Krishna. This sattvic and intensely delicious meal stands out because of its use of a wide variety of seasonal vegetables. Perfect to serve with fluffy puris.
Ingredients
UNITSIngredients
2 mediumBrinjal
1 cupSquash (kaddu)
1 cupMixed green beans (French beans, cluster beans)
Make sure all the raw vegetables are clean, peeled (if needed), and sliced into uniform 1-inch pieces. Set aside the 'sour' vegetables (such as tomatoes, star fruit, gooseberries, and tamarind paste) to add later.
Description - Step 2
Step 2: Tempering the Spices
Heat a heavy bottomed pan over medium to high flame and add 50 ml mustard oil. Add a bayleaf, some fresh curry leaves, black cardamom, cloves, dried red chillies, black peppercorns, cumin seeds and a sprinkle of asafoetida. Sauté until aromatic, which should take around one minute.
Description - Step 3
Step 3: Add Fresh Aromatics
Incorporate the freshly grated turmeric, ginger, and green chillies into the tempering spices. Simmer for one more minute and then add a tablespoon of lemon juice for a strong taste.
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Step 4: Cook Vegetables Together
To start, add all the chopped greens and leafy vegetables. Gently toss them until they begin to wither. Next, add the remaining vegetables, excluding the sour ones that were set aside. Coat everything well with the masala. Once the vegetables begin to soften, cover and cook over medium-high heat for approximately fifteen to twenty minutes. Stir every 5 minutes for even cooking.
Description - Step 5
Step 5: Incorporate & Finish
When the veggies are almost done cooking, toss in the sour vegetables (tomatoes, star fruit, gooseberries), along with turmeric, coriander, red chilli, garam masala, and tamarind paste. Mix thoroughly. After the first ten to twelve minutes, cover and continue cooking until the vegetables are tender. When the curry has thickened somewhat, turn off the heat and serve.
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Indian
Intermediate
Main Course
