Posted on October 25, 2022 at 1:00 am

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Check out the ‘Govardhan Puja’ Bhog recipe that you must make for ‘Diwali 2022’

Diwali is that time of the year when people decorate their homes and make lots of delicacies from savoury to sweet and exchange gifts with each other.

Photo courtesy Instagram
Photo courtesy Instagram

Well, this year we bring you the Bhog recipe that you can specifically make on certain days with their significance as well. 

Govardhan Puja, which is known to be the day on which Lord Krishna defeated Lord Indra. He saved the people of his village from the wrath of Lord Indra and held the Govardhan Parvat in his one hand.

Thus, to pay respects to Lord Krishna, a mixed vegetable called Annakutta, is later offered to Lord Krishna and then enjoyed by the family members. This dish is made with as many veggies as possible.

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.

 

Ingredients: 

  • 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)
  • 1/4 Teaspoon 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

 

Method:

 

Peel and cut the vegetables to small pieces. Put a wok (kadhai) on flame and heat the vegetable oil. Add the spices and condiments and the vegetables.

 

Cook the vegetables till they are soft and can be mashed. Add water if needed. Add ginger and green chillies. When the sabji is ready, add garam masala and amchoor. Mix well and serve with puris.

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