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Annakoot ki Sabzi

50 min



2 round eggplants

1 cup squash

1 cup mixed green beans

1 radish

1 carrot

1 cup leafy greens [spinach, radish greens, carrot greens, fenugreek etc]

1 potato

1 sweet potato

1 raw banana

½ cup raw papaya

1 star fruit

3 tomatoes

2 gooseberries

2 tbsp pomegranate seeds

Spices and aromatics;

1 tbsp fresh turmeric

1 tbsp fresh ginger

2 green chillies

1 bayleaf

8 fresh curry leaves

1 black cardamom

2-3 cloves

2 dried red chillies

2-3 black peppercorns

1 tsp IWP Sabut jeera/cumin seeds

a pinch of asafoetida

1 tsp IWP haldi/turmeric powder

2 tsp IWP dhania/coriander powder

½ tsp IWP super garam masala

1 tbsp tamarind paste or ½ tsp amchoor (dry IWP mango powder)

1 tbsp lemon juice

50 ml mustard oil

(½ kg mixed vegetables — include as many different varieties as you can but no onion and no garlic. )

How to prepare

Clean, peel (if required) and cut all the vegetables.

Put a big pan on medium-high heat. Add mustard oil.

When the oil starts to smoke, add bay leaf, fresh curry leaves, black cardamom, cloves, dried red chilies, black peppercorn, green cardamoms, IWP cumin seeds, asafoetida, IWP Haldi/turmeric powder, and IWP Dhania/coriander powder. Mix well and cook for a minute.

Add grated fresh turmeric, fresh ginger, green chilies, 1 tbsp lemon juice. Mix everything together and cook for a couple go minutes. Lemon juice cuts the pungent flavor of mustard oil.

Add all the leafy green vegetables. Mix well to coat everything in the masala.

Add the rest of vegetables except for tomatoes, gooseberry, star fruit, tamarind and any other sour vegetable that you are adding.

Mix well and cook covered on high flame for about 15-20 till they start to turn soft. Stir every 5 minutes so that the vegetables are evenly cooked and they don’t stick to the pan.

Add the remaining sour vegetables. Add dry mango powder (if using) and garam masala power. Mix well and cook covered for another 10 minutes.

Garnish with fresh coriander leaves and serve hot with roti or poori.

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