Govardhan Puja 'Annakoot' Vegetable Dish Recipe: The festival of Govardhan Puja, celebrated the day after Diwali, holds great religious and cultural significance. On this occasion, Lord Krishna is worshipped in homes and temples, and an offering—known as 'Chhappan Bhog' (56 food items) and a special mixed-vegetable dish called 'Annakoot'—is presented to Him. It is believed that offering 'Annakoot' on this day brings the blessings of Lord Krishna. This dish, also referred to as 'Govardhan Sabji' or 'Gaddh ki Sabji,' is prepared in homes and temples alike. It is made by combining a variety of fresh green vegetables and spices, resulting in a truly delicious flavor. Let’s explore an easy method to prepare this 'Annakoot' dish—reminiscent of the food served at a *bhandara* (community feast)—right at home, along with some special tips to enhance its taste.

Ingredients for Annakoot Sabji

Mixed vegetables (pumpkin, eggplant, cauliflower, potatoes, carrots, beans, peas, pointed gourd/parwal, etc.) — 1 kg in total (chopped)
Tomatoes — 3–4 (finely chopped)
Ginger-green chili paste — 2 tablespoons
*Desi* ghee or mustard oil — 3–4 tablespoons
Whole spices — Bay leaf, dried red chilies, cumin seeds, asafoetida (*hing*), and fenugreek seeds (*methi dana*)
Powdered spices — Turmeric powder, coriander powder, red chili powder, *garam masala*, dry mango powder (*amchur*), and fennel seed powder (*saunf powder*)
Salt (to taste) and finely chopped fresh coriander leaves

Preparation Method for Annakoot Sabji

First, wash all the fresh vegetables thoroughly and cut them into small pieces. Heat the ghee or oil in a large, heavy-bottomed pan (*kadhai*). Add the asafoetida, cumin seeds, fenugreek seeds, bay leaf, and dried red chilies to temper the oil. Once the tempering is ready, add the ginger-green chili paste. Follow this by adding the chopped tomatoes, turmeric powder, coriander powder, red chili powder, and fennel seed powder. Sauté the spices until the oil begins to separate. Once the spices are well-roasted, add all the chopped vegetables and salt to taste.

Mix the vegetables thoroughly with the spices. There is no need to add extra water, as the vegetables will cook in their own juices and steam. Cover the pan with a lid and cook over medium-to-low heat until the vegetables become tender. Stir occasionally to ensure they do not stick to the pan and cook evenly. Once the vegetables are fully cooked and well-combined, add *garam masala* and *amchur* (dried mango) powder. Finally, add finely chopped fresh coriander leaves and mix well.

Serve the *Annakoot* offering alongside piping hot *pooris*.

Your delicious, traditional *Annakoot* vegetable dish is now ready. Its aroma and tangy, savory flavor will remind you of the *bhandara* (community feast) style of cooking. On the day of Govardhan Puja, offer this dish—paired with hot *pooris*—to Lord Krishna, and enjoy this special *prasad* with your family.

Follow these tips to make your *Annakoot* dish even more delicious:

The authentic flavor of *Annakoot* comes from tempering the dish in pure *desi ghee* or mustard oil.
Be sure to include *hing* (asafoetida) and *methi dana* (fenugreek seeds) in the tempering.
Ensure a balanced ratio of pumpkin and tangy-sweet tomatoes.
This provides the dish with a natural thickness and an excellent flavor.

PC Social Media