Name: Annakut Mixed Seasonal Vegetable
Yield: 6 servings
Ingredients: Potato — 1 small (100 g); Sweet potato (shakarkandi) — ½ medium (100 g); Carrot — 1 medium (100 g); French beans — 10 (80 g); Cauliflower — 8 florets (150 g); Pumpkin (kaddu) — 1 cup (150 g); Green peas, fresh — ½ cup (80 g); Spinach (palak) — 1 cup chopped (80 g); Ghee (cow) — 4 tsp (20 g); Cumin (jeera) — ½ tsp (2 g); Asafoetida (hing) — 1 pinch (0.3 g); Ginger, fresh — 1 tbsp (15 g); Turmeric powder — ¼ tsp (1 g); Coriander seed / powder — 2 tsp (4 g); Rock salt (sendha namak) — 1 tsp (5 g); Water — ⅔ cup (150 ml); Jaggery (gur) — 2 tsp (10 g); Dry mango powder (amchur) — ½ tsp (1 g); Sattvic garam masala (no onion-garlic) — ¼ tsp (1 g); Coriander leaves — 2 tbsp (8 g)

Serves: 6
Portion: 1 katori (≈150 g)
Time: Cook 35 min
Texture: Soft
Season: AutumnWinterNovember
Dosha: Vata
Pitta
Kapha
Balancing; sweet-sour

Ingredients

What you need

Custom servings

Ingredients for 6 servings
Ingredient	Household measure	Quantity (6 servings)	Café batch ×5
Potato	1 small	100 g	500 g
Sweet potato (shakarkandi)	½ medium	100 g	500 g
Carrot	1 medium	100 g	500 g
French beans	10	80 g	400 g
Cauliflower	8 florets	150 g	750 g
Pumpkin (kaddu)	1 cup	150 g	750 g
Green peas, fresh	½ cup	80 g	400 g
Spinach (palak)	1 cup chopped	80 g	400 g
Ghee (cow)	4 tsp	20 g	100 g
Cumin (jeera)	½ tsp	2 g	10 g
Asafoetida (hing)	1 pinch	0.3 g	1.5 g
Ginger, fresh	1 tbsp	15 g	75 g
Turmeric powder	¼ tsp	1 g	5 g
Coriander seed / powder	2 tsp	4 g	20 g
Rock salt (sendha namak)	1 tsp	5 g	25 g
Water	⅔ cup	150 ml	750 ml
Jaggery (gur)	2 tsp	10 g	50 g
Dry mango powder (amchur)	½ tsp	1 g	5 g
Sattvic garam masala (no onion-garlic)	¼ tsp	1 g	5 g
Coriander leaves	2 tbsp	8 g	40 g

Method

How to cook it

Step 1: Cut all vegetables into 2-cm pieces.
Step 2: Heat ghee; cumin, hing, ginger; add potato, sweet potato, carrot and beans with turmeric, coriander and salt; add water, cover 8 minutes.
Step 3: Add cauliflower, pumpkin and peas; cover 8–10 minutes.
Step 4: Add spinach; cook 3 minutes.
Step 5: Finish with jaggery, amchur, garam masala and coriander.