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Panchkuti Shak Recipe

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tabasum from lahore
Ingredients
  2. ¼ kg brinjal; ¼ kg potatoes
  3. ¼ kg parwal; ¼ kg kungru
  4. 4 bananas; salt to taste
  5. 4 tblsps oil; ½ tsp mustard seeds
  6. A pinch of asafetida
  7. ½ green coconut (grated)
  8. 50 gms coriander
  9. 4 tsps sugar
  10. 12 green chillies (ground)
  11. A piece of ginger (ground)
  12. 4 tblsps coriander and cumin (powdered)
  13. A pinch of red chillies
  14. ½ tsp turmeric
  15. 1½ tblsp oil for masala
Method
  • Wash and slit brinjal and bananas into 3 pieces. Next slit the poatoes, parwal and kungru carefully. Set aside . blend in all the masalas (except mustard seeds and asafetida) with the oil, and fill into the salit vegetables.
  • Heat oil in a kadai; throw in the mustard seeds and when begins to crackle. Add the asafetida, and all the vegetables. cook on a slow fire making sure the vegetables do not stick to the bottom of the pan. When done, remove from fire and serve.
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