Panchkutyu shaak

Panchkutyu shaak

Ingredients :
½ cup French beans, string and cut into 25 mm. (1") pieces
½ cup turia (ridge gourd), peeled and sliced
½ cup kand (purple yam) peeled and cubed
½ cup green peas, boiled 6 to 8 baby potatoes, peeled and cubed
1 teaspoon cumin seeds (jeera)
½ teaspoon mustard seeds (rai)
¼ teaspoon asafoetida (hing)
2 teaspoons ginger-green chilli paste
a pinch turmeric powder (haldi)
2 teaspoons coriander-cumin seed (dhania-jeera) powder
½ cup coconut, grated,
½ cup chopped coriander
1 teaspoon sugar
2 tablespoons oil
salt to taste

For the methi muthia:
¼ cup fenugreek (methi) leaves
¼ cup Bengal gram flour (besan)
½ tablespoons whole wheat flour (gehun ka atta)
½ teaspoon ginger-green chilli paste a pinch turmeric powder (haldi) a pinch asafoetida (hing) salt to taste 1 tablespoon oil oil for deep frying

How to proceed :
1. Heat the oil and add the mustard seeds. 2. When they crackle, add the asafoetida. 3. Add all the vegetables, except the peas, salt, turmeric powder, ginger-green chill paste, coriander-cumin seed powder and 2 cups of water and bring to a boil. 4. Simmer till the vegetables are almost cooked and the water has almost dried out. 5. Add the peas, muthia, sugar, coconut and coriander to the boiling vegetable and cook for 5 to 7 minutes till the muthias are soft.