Govardhan Puja is celebrated the day after Diwali. On this day, preparing a dish called 'Annakoot' holds special significance as a way to please Lord Krishna. It is made using a variety of seasonal vegetables. While the traditional name 'Annakoot' carries religious importance, in everyday terms, it is essentially a 'mixed vegetable' dish—a true treasure trove of health.

Annakoot Vegetable Recipe
On the day of Govardhan Puja, preparing Annakoot is not only a way to please Lord Krishna but also a gesture of gratitude toward nature. Let’s look at the recipe:

Ingredients for the Vegetables
4 potatoes

3/4 cup flat beans (sem)

2–3 small-sized eggplants (brinjals)

3 inches grated ginger

4–5 green chilies

2 small heads of cauliflower

2 bell peppers (capsicum)

2 raw bananas

3–4 tomatoes

2 carrots

2 round gourds (tinda)

2 taro roots (arbi)

8–10 okra (bhindi)

3–4 pointed gourds (parwal)

1 small bottle gourd (lauki)

1/2 pumpkin

2–3 tablespoons finely chopped coriander leaves

Ingredients for Spices
5–6 tablespoons oil

4–5 pinches asafoetida (hing)

2 teaspoons cumin seeds

4 tablespoons coriander powder

1/2 teaspoon turmeric powder

3/4 teaspoon red chili powder

1 teaspoon dry mango powder (amchur)

1 teaspoon garam masala

Salt to taste

Method
To prepare the Annakoot dish, first wash all the vegetables thoroughly and chop them.

Next, place a large pan (kadhai) on the stove and heat 5–6 tablespoons of oil in it.

Add 2 teaspoons of cumin seeds, 3 inches of grated ginger, 4–5 finely chopped green chilies, and 4–5 pinches of asafoetida (hing).

After cooking this for about a minute, add the tomatoes and let them soften over a low flame. Add 4 tablespoons of coriander powder, 3/4 teaspoon of red chili powder, 1 teaspoon of amchur (dried mango powder), 1 teaspoon of garam masala, and 1/2 teaspoon of turmeric powder.

Cook this over low heat for at least 5 minutes, or until the masala begins to release oil.

Once the masala is cooked, add all the chopped vegetables and mix well.

If needed, you may add a small amount of water.

Add salt to taste, mix thoroughly, and leave it to cook over low heat until the vegetables are tender.

Finally, garnish with 2–3 tablespoons of finely chopped coriander leaves; your 'Annakoot' vegetable dish for Govardhan is now ready.

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