Panchkutiyu Shaak ( પંચકુટિયું શાક ) Recipe | Five-Vegetable Curry

Introduction of Panchkutiyu Shaak (પંચકુટિયું શાક) [Five-Vegetable Curry]. Panchkutiyu Shaak is a festive, mixed vegetable curry from the Kathiyawad region of Gujarat. The name says it all: ‘Panch’ means five and ‘Kutiyu’ refers to a mix or blend. This dish is a medley of at least five different types of vegetables, cooked together in a rich, spicy, and slightly sweet gravy. It’s like a simpler, quicker cousin of Undhiyu.
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Fun Facts about Panchkutiyu Shaak (પંચકુટિયું શાક) [Five-Vegetable Curry].

• There’s no fixed recipe for which five vegetables to use! It usually depends on what’s fresh and available, but common choices include potatoes, eggplants, peas, valor papdi, and raw bananas.
• This dish is a highlight of the ‘Annakut’ festival, which happens the day after Diwali, where a mountain of food is offered to the deities.

Traditional Value of Panchkutiyu Shaak (પંચકુટિયું શાક) [Five-Vegetable Curry]. This shaak represents celebration, abundance, and togetherness. It’s a dish made for special occasions and festivals, especially during the winter when vegetables are plentiful. It brings together the best of the season’s produce into one glorious pot, symbolizing unity and prosperity.

Why People Love to Eat Panchkutiyu Shaak (પંચકુટિયું શાક) [Five-Vegetable Curry]? People love the rich and complex flavors of this dish. With so many vegetables cooked together, each bite is a little different. The gravy is thick, aromatic, and has that signature Kathiyawadi spicy kick, balanced with a touch of sweetness. It’s a hearty and festive dish that makes any meal feel special.

When People Eat Panchkutiyu Shaak (પંચકુટિયું શાક) [Five-Vegetable Curry]? Panchkutiyu Shaak is typically made for festivals like Diwali and Annakut, and for special family feasts and wedding menus. It’s a celebratory dish for when you want to put in a little extra effort.

Which Other Dish or Foods Complement Panchkutiyu Shaak (પંચકુટિયું શાક) [Five-Vegetable Curry]? This rich and hearty shaak is best paired with bajra no rotlo (pearl millet flatbread) or thepla (spiced flatbread). The rustic flatbreads are perfect for scooping up the thick gravy. A simple bowl of yogurt or buttermilk on the side helps to cool the palate.

Desi Gujarati gems (ગુજરાતી માં ગપ્પા) about Panchkutiyu Shaak (પંચકુટિયું શાક) [Five-Vegetable Curry]?

• On a festival day, you might hear, “Aaj to jamanvaar ma Panchkutiyu Shaak chhe!” (“Today, there’s Panchkutiyu Shaak in the feast!”).
• A happy guest would say, “Shaak to ekdam rasiya purvak banavyu chhe.” – “The curry has been made with great relish and care.”

FAQ about Panchkutiyu Shaak (પંચકુટિયું શાક) [Five-Vegetable Curry]?

• What’s the difference between Panchkutiyu Shaak and Undhiyu? They are similar as both are mixed vegetable dishes. However, Undhiyu is more complex, uses specific winter vegetables and muthiyas, and has a distinct cooking method. Panchkutiyu is a bit simpler, quicker, and more versatile with its choice of vegetables.
• Is it very spicy? Being a Kathiyawadi dish, it is traditionally quite spicy and uses a good amount of garlic. However, you can always adjust the spice level to your preference.

Recipe of Panchkutiyu Shaak (પંચકુટિયું શાક) [Five-Vegetable Curry] | જાણો Panchkutiyu Shaak (પંચકુટિયું શાક) [Five-Vegetable Curry] બનાવવાની પરફેક્ટ રીત

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Panchkutiyu Shaak

Panchkutiyu Shaak, meaning "a curry of five vegetables," is a mixed vegetable curry, similar in concept to Undhiyu but simpler to make. It typically includes a mix of seasonal vegetables like valor papdi, green peas, potatoes, eggplant, and yam, cooked in a spicy and tangy tomato-based gravy.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Ingredients Equipment Method Notes

Ingredients

  

● A mix of 5 vegetables (about 2 cups total), such as:

• ○ Valor Papdi Tindora, Potatoes, Baby Eggplant, Sweet Potato, Green Peas, Yam
• 2 large tomatoes pureed
• 3 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• A pinch of asafoetida hing
• 1 tablespoon ginger-garlic-chili paste
• ½ teaspoon turmeric powder
• 1-2 teaspoons red chili powder
• 1 tablespoon coriander-cumin powder
• ½ teaspoon garam masala
• 1 tablespoon crushed peanuts
• 1 tablespoon sesame seeds
• Salt to taste
• Chopped fresh coriander for garnish

Equipment

• Pressure cooker or large, heavy-bottomed pot
• Knife and cutting board

Method

 

1. Wash and chop all the vegetables into bite-sized pieces.
2. Heat oil in a pressure cooker or pot. Add mustard seeds and cumin seeds.
3. When they pop, add asafoetida and the ginger-garlic-chili paste. Sauté for a minute.
4. Pour in the tomato puree and cook until it thickens and oil starts to separate.
5. Add turmeric powder, red chili powder, and coriander-cumin powder. Mix well.
6. Add all the chopped vegetables, crushed peanuts, sesame seeds, and salt. Stir to coat
7. the vegetables with the masala.
8. Add about 1 cup of water.
9. Cover and cook until all vegetables are tender. In a pressure cooker, this will take about
10. 2-3 whistles.
11. Once cooked, open the lid, add the garam masala, and mix gently.
12. Garnish with fresh coriander and serve hot.

Notes

● You can use any combination of 5 or more vegetables you have on hand.
● The peanuts and sesame seeds add a lovely nutty flavour and texture to the curry.
● Adjust the cooking time based on the vegetables used; harder vegetables like yam and
potato take longer to cook.