Annakut

Step 1: Heat 5 tbsp groundnut or sunflower oil in a large, heavy pan over a medium heat. Add 1 tsp black mustard seeds; when it pops, add 1 tsp ajwain (carom seeds) and ½ tsp gluten-free asafoetida and let them sizzle for 10 seconds.

Step 2: Add 1 tbsp ginger-green chilli paste and 1 tsp ground turmeric and stir for 30 seconds.

Step 3: Add 1 potato, 1 sweet potato, 1 raw banana, 3 ½ oz flat beans (valor papdi), 2 ⅝ oz cluster beans (guvar) and 2 ⅝ oz fresh pigeon peas (tuvar lilva) with half the 1 tsp salt. Stir to coat, sprinkle in half the ½ cup water, cover and cook on a low-medium heat for 10–12 minutes, stirring twice, until the potato is half-cooked.

Step 4: Add 3 small brinjals, 5 ½ oz cauliflower, 3 ½ oz ivy gourd (tindora), 5 ½ oz bottle gourd (dudhi), 2 ⅝ oz green peas and 3 ½ oz cabbage with 1 ½ tsp red chilli powder, 2 tsp ground coriander-cumin (dhana-jiru) and the rest of the 1 tsp salt. Add the rest of the ½ cup water, cover and cook for 10 minutes. Common mistake: adding all the vegetables at once; the gourd and brinjal turn to mush before the beans are done.

Step 5: Stir in 1 ¾ oz fenugreek leaves (methi) and cook uncovered for 4–5 minutes until wilted and every vegetable is tender when pierced but still holds its shape.

Step 6: Add 1 oz jaggery and 2 tbsp lemon juice and stir gently for 2 minutes until the jaggery melts into a glossy, light coating. Taste and balance the sweet, sour and salt.

Step 7: Scatter over ⅔ oz fresh coriander and 2 tbsp fresh coconut and serve hot with puri, kadhi and rice.