Ingredients
1 piece Vegetables (brinjal, cauliflower, radish, bottle gourd, spinach, carrot, long brinjal, raw banana, sweet potato, elephant foot yam, pumpkin, carambola, potato, coriander, capsicum, ginger, pointed gourd, tomato, ridge gourd, green long beans, lemon, lady finger, cluster beans, colocasia root, desert beans, fenugreek leaves, natal plum, green chilli)
4 tablespoon Oil
1 pinch Asafoetida
1 tablespoon Spices (Cumin Seeds, Turmeric Powder, Coriander Powder, Red Chilli Powder, Garam Masala, Dry Mango Powder, Salt)
Preparation
Firstly chop all the vegetables finely. Don’t cut brinjal, tomato, coriander and lemon with all other vegetables.
Take one big bowl and add water in it. Then cut brinjal in that water.
Now add all the chopped vegetables in that bowl and wash them all properly. Remove the water.
Then cut tomato in the vegetables and then take one pressure cooker.
Add half of the vegetables in the cooker and then add salt and after that add remaining half vegetable as this way salt gets well mixed in the vegetables. (Don’t add water as vegetable and salt will leave water itself)
Close the pressure cooker and let two-three whistles come. After two-three whistles, turn off the gas and let the pressure out itself.
When pressure gets out then open the cooker and see whether all the vegetables are well cokked or not. They should be well cooked.
Now keep a heavy wok on gas and pour oil in it. Let the oil heat and when oil gets heated then add asafortida, cumin seeds, turmeric powder.
Then add the vegetables that we have boiled and mix it nicely.
After mixing, add coriander powder in a good quantity, then red chilli powder, garam masala, dry mango powder.
Mix all the ingredients nicely. Then add coriander leaves and lemon juice. Mix them well.
Annakoot ki sabzi is ready to serve.
