Panchkutiyu Shaak

Nutrition values are AI-estimated based on ingredients.

• 3 tablespoons raw peanuts
• 1 teaspoon white sesame seeds
• 2 tablespoons grated fresh coconut
• 1 teaspoon dried fenugreek leaves
• 1 teaspoon turmeric powder
• 2 teaspoons coriander-cumin powder
• 2 teaspoons Kashmiri red chili powder
• 0.5 teaspoon garam masala
• 3 tablespoons sugar
• Salt to taste
• Freshly chopped cilantro (2 tablespoons for masala, plus garnish)
• 5-6 small eggplants
• 3 medium potatoes
• 1 medium purple yam
• 2 sweet potatoes
• 1 cup green peas
• Oil (for frying vegetables and 0.25 cup for curry base)
• 0.5 teaspoon asafoetida powder
• 3-4 whole dried red chilies
• 2 bay leaves
• 2 tablespoons ginger-garlic paste
• 1 tablespoon green chili paste
• 2 cups hot water (total)
• 2-3 tablespoons tamarind pulp

1. 1Add three tablespoons of raw peanuts, one teaspoon of white sesame seeds, two tablespoons of grated fresh coconut, and one teaspoon of dried fenugreek leaves to a small blender and blend on pulse mode to achieve a coarse, granular texture.
2. 2Transfer the blended mixture to a plate, then add one teaspoon of turmeric powder, two teaspoons of coriander-cumin powder, two teaspoons of Kashmiri red chili powder, half a teaspoon of garam masala, three tablespoons of sugar, and salt to taste, mixing thoroughly.
3. 3Incorporate two tablespoons of freshly chopped cilantro into the spice blend.
4. 4Cut five to six small eggplants, three medium potatoes, one medium purple yam, and two sweet potatoes into medium-sized pieces, submerging eggplants, potatoes, and sweet potatoes in water to prevent discoloration.
5. 5Blanch one cup of green peas in boiling water.
6. 6Heat oil in a small pan, then fry potatoes until slightly golden, remove with a slotted spoon, and repeat for purple yam, sweet potatoes, and eggplants (alternatively, steam or pressure cook vegetables).
7. 7In a large, heavy-bottomed pan, heat a quarter cup of oil, then add half a teaspoon of asafoetida powder, three to four whole dried red chilies, and two bay leaves, sautéing briefly.
8. 8Stir in two tablespoons of ginger-garlic paste and one tablespoon of green chili paste, cooking on low heat until the raw aroma dissipates.
9. 9Add the prepared coarse spice mixture to the pan and cook on low heat, stirring continuously, until aromatic and oil starts to separate.
10. 10Pour 1.5 cups of hot water into the pan, stir to create a gravy, and simmer for one to two minutes until the oil floats to the top.
11. 11Add the blanched green peas, followed by all the fried potatoes, sweet potatoes, purple yam, and eggplants, mixing gently to coat with gravy.
12. 12Stir in an additional half cup of hot water and two to three tablespoons of tamarind pulp (or amchur powder).
13. 13Cover the pan and simmer on medium heat for seven to eight minutes, allowing flavors to meld and oil to separate, then turn off the stove.
14. 14Garnish with freshly chopped cilantro before serving.

These instructions are our analysis of the original video. Watch on YouTube →