Panchkutiyu Shaak | A Gujarati Mixed Vegetable Recipe

I am very fond of mixed vegetables like Avial and Pindi Miriyam. So when I chanced upon the recipe for this Gujarati Panchkutiyu Shaak in my quest for a healthy and unique Gujarati dish, I knew I had to try it immediately.

Panchkutiyu Shaak from Gujarat
Panchkutiyu Shaak

My search began because for this month’s Gujarati Recipe challenge on the Shhhhh Cooking Secretly Challenge group I got Kand (Purple Yam) and Coconut as my secret ingredients from Poornima Porchelvan who blogs at Poornima’s Cook Book.

As with most of my Gujarati cooking, I first went to Tarla Dalal’s website on my quest for a recipe and that is where I found a few recipes for this dish including this recipe for Panchkutiyu Shaak that I have followed.

What I liked about this recipe is that it is super simple to make, takes very little time, and you can use a variety of vegetables in making it. Also it does not use too much oil and so the result is a delicious and healthy mixed vegetable that you can enjoy with chapatis. Also, the vegetables that includes give Panchkutiyu Shaak a great mix of textures; I used Kand/Purple Yam, Ridge Gourd/Turai, Bottle Gourd/Lauki, Peas, and Brinjal. In addition, I used fried Muthiyas and they added a nice crunch.

If you want to make Muthiyas at home, here are the recipes for Fried Muthiyas and Steamed Muthiyas.

Do try my recipes for Dal Dhokli, Undhiyu, Dhokla, Dhebra, Khandvi, Handvo, Methi Thepla, and Rice Khichu.

How to Make Gujarati Panchkutiyu Shaak | A Mixed Vegetable from Gujarat

Panchkutiyu Shaak | Gujarati Mixed Vegetable
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

This is the recipe for Panchkutiyu Shaak made with a mix of vegetables like yam/potato, bottle gourd, ridge gourd, brinjal and peas. It is flavoured with a paste made with fresh coriander, coconut, lemon juice, garam masala. 

Course: Main, Main Course
Cuisine: Gujarati, Indian Food
Keyword: Gujarati Mixed Vegetables, Panchkutiyu Shaak
Servings: 4 People
Author: Aruna
Ingredients
The Vegetables
  • 150 gms Purple Yam Substitute: Potato or Yam
  • 75 gms Brinjal
  • 75 gms Ridge Gourd
  • 75 gms Bottle Gourd
  • 75 gms Peas
For the Masala
  • 1/2 Cup Coriander Leaves (Tightly Packed Cup)
  • 1/2 Cup Grated Coconut
  • 1 tsp Red Chilli Powder
  • 1 tsp Garam Masala
  • 1/2 tsp Turmeric
  • 2 tsp Sugar
  • 1 tbsp Lemon Juice
Other Ingredients
  • 2 tbsp Oil
  • 1 tsp Mustard Seeds
  • 1/2 tsp Asafoetida, Hing
  • 8-10 Fried Muthiya See Notes for Recipe
  • Salt to Taste
Instructions
The Prep
  1. Peel and cut the yam into 1" cubes. 

  2. Cut the brinjal into 1" cubes. 

  3. Peel and cut the ridge gourd into 1/4" thick discs. Then cut them in half.

  4. Peel and cut the bottle gourd into 1" cubes.

Making the Masala
  1. Gring together the coconut, coriander, chilli powder, turmeric powder, salt, sugar, garam masala, and lemon juice to a thick paste. Use a little water, if required.

Making the Panchkutiyu Shaak
  1. In a large wok or kadhai, heat the oil.

  2. Add the mustard seeds and wait till they splutter.

  3. Add the asafoetida and stir-fry for a few seconds.

  4. Add all the vegetables.

  5. Stir-fry for 5 minutes.

  6. Add about 1/4 cup water and salt (as required).

  7. Cover and cook till the vegetables are cooked.

  8. When the vegetables are almost done, add the masala and muthiyas. If you are using steamed muthiyas add them later.

  9. Mix well and cook for 2-3 minutes.

  10. Turn off the heat.

  11. Serve with rotis.

Recipe Notes
  • Here are the recipes for steamed muthiyas and fried muthiyas.
  • If you are cutting the vegetables in advance, put the yam and brinjal in water till you are ready to use them.
Panchkutiyu Shaak, A Gujarati Recipe
Panchkutiyu Shaak, A Gujarati Recipe

Recipe with Step-by-Step Instructions for Gujarati Panchkutiyu Shaak | A Mixed Vegetable from Gujarat

  1. Getting the Vegetables Ready
    1. Wash the dirt off the purple yam. Peel and cut it into 1″ cubes. If there is some time before you are going to use the yam, put it in water to prevent oxidation.
    2. Cut the brinjal into 1″ cubes. If there is some time before you are going to use the brinjal, put it in water along with purple yam.
    3. Peel the ridge gourd and cut into 1/4″ thick discs. If the discs are very large in diameter, cut the discs in half.
    4. Peel the bottle gourd and chop into 1″ cubes.
  2. Grind the Masala
    1. Add the coconut, fresh coriander, chilli powder, turmeric powder, salt, sugar, garam masala, and lemon juice to a chutney grinder.
    2. Using as little water as possible, grind into a thick paste.
    3. Set aside.
  3. Making the Panchkutiyu Shaak
    1. In a large kadhai, over medium heat, heat the oil.
    2. Add the mustard seeds and stir-fry till the seeds crackle.
    3. Next, add the asafoetida and mix well.
    4. Add all the vegetables. If the yam and/or brinjal are in water, remove them from water and shake off the excess water.
    5. Saute the vegetables for 5 minutes.
    6. Add about 1/4 cup water and some salt. Mix well. Remember to be careful with the salt as the masala has some too.
    7. Cover and cook till the vegetables over low to medium heat till the vegetables are cooked.
    8. Add the ground masala paste and the fried muthiyas. If you are using steamed muthiyas, add them after turning off the heat.
    9. Mix well and cook for 2 to 3 minutes.
    10. Take off the flame. If you are using steamed muthiyas add them now and mix with a gentle hand or they will disintegrate.
  4. Serve hot with rotis.
Panchkutyi Shaak | Gujarati Recipe
Panchkutyi Shaak | Gujarati Recipe

I am taking this delicous dish to the celebration of Gujarati Cuisine with the lovely ladies at Shhhhh Cooking Secretly Challenge group.