Annakoot ki Sabzi is a special but simple mixed vegetable dish ideally prepared with 56 different ingredients for Annakut Bhog or Prasad. In practice, it is generally made with all sorts of seasonal vegetables that one can get hold off at the onset of winters.
Significance of Annakoot
As per Indian legends, Lord Shri Krishna lifted the Govardhan Hill to provide shelter from torrential rains to residents of Vrindavan. As a mark of gratitude, devotees offer a mountain of food or Annakoot, to god as a ritual.
Goverdhan Pooja is observed a day after Diwali and Annakoot ki sabzi is specially made on this day in many homes, temples as well as community centers where it is prepared as a prasad.
Vegetables for Annakoot
Traditionally Annakoot is prepared with 56 ingredients, hence the name chappan bhog. Generally in temples and in community cooking on Goverdhan Pooja, Annakoot ki Sabzi is generally made with a large number of seasonal vegetables like eggplant (brinjal / baigan), radish (mooli), carrot (gajar), bottle gourd (lauki), cauliflower (gobi), potato (aloo), peas (matar) etc. Green leafy vegetables like spinach (palak), fenugreek (methi) etc. are also used.
When preparing at home in smaller quantities, you can add any vegetables that are available in the market. Since this dish is prepared for festival, it contains no ginger or garlic.
When prepared on the day of Goverdhan Pooja, Annakoot ki Sabzi is first offered to the lord and there after it is given to everyone else in the form of prasad. It is served along with roti or poori along with moong dal, kadhi and chawal (rice).
To make Annakoot Ki Sabzi at home follow the detailed step by step recipe with photos posted below.
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Category: Main Course
Nutrition (per serving)
Ingredients For Annakoot ki Sabzi
- 1 Medium Sized Potatoes
- 1/4 Cup Cauliflower florets
- 1 Medium Sized Radish (Mooli)
- 2 Small Eggplants (Brinjal / Baigan)
- 1/4 Cup Peas (Matar)
- 1 Cup Chopped Spinach Leaves (Palak)
- 1 Cup Chopped Fenugreek Leaves (Methi)
- 2 Medium Sized Tomatoes
- 2 Green Chilies
- ~1 Inch Piece of Ginger
- 1 Teaspoon Black Mustard Seeds (Rai)
- 1 Teaspoon Cumin Seeds (Jeera)
- 2 pinches Asafoetida (Heeng)
- 2 Teaspoons Red Chilli Powder
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 1 Tablespoon Coriander Powder (Dhania Powder)
- 1.5 Teaspoon Garam Masala
- 2 Teaspoons Salt, or to taste
- 1 Tablespoon Cooking Oil
Step By Step Instructions With Photos for Annakoot ki Sabzi
Before you start, wash all vegetables, chop them and keep aside. Pour cooking oil in a heavy bottom pan. When oil is hot, lower the heat and put Mustard Seeds (Rai) into it. When the Rai starts to crackle, add Cumin Seeds (Jeera) and fry for a few seconds.
Add Asafoetida (Heeng), Red Chilli Powder and Turmeric Powder (Haldi) to the pan.
Put in minced ginger, green chillies and all the chopped vegetables like Potato, Cauliflower Florets, Radish, Eggplant, Peas etc. in the pan.
Add some salt and mix all the vegetables thoroughly with the spices and let them saute for a few minutes.
Add Garam Masala and Coriander Powder (Dhania Powder).
Now add the chopped leafy vegetables like Spinach (Palak) and Fenugreek Leaves (Methi) and mix well.
Add chopped Tomatoes. Mix well, then cover with a lid.
Stir occasionally and cook for 10 minutes or till the vegetables are soft.
Annakoot Ki Sabzi is ready. If made on the auspicious occasion of Govardhan Puja, this is first offered as Prasad to Lord Krishna and subsequently served hot with Roti or Poori.
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