Panchkutiyu Shaak, A South Gujarati Mix Veg Recipe For Dinner
Image Credit: Quite like Undhiyu, Panchkutiyu Shaak is a mex vegetable from Gujarat. Image courtesy: Facebook/Hangry Patels

If you are Indian and vegetarian, then this won’t come as a surprise to you at all: there is such a wide variety of Indian vegetarian recipes from across the length and breadth of the nation that you could cook up a new dish every day of the year, and still make it all absolutely nutritious. Every cuisine of India has a plethora of pure vegetarian dishes that provide our taste buds with flavours of everything from regional and seasonal vegetables to fruits and spices that add to the dishes. But perhaps the richest tapestry of vegetarian recipes comes from the western Indian state of Gujarat. 

Gujarat is a region that is predominantly vegetarian, partially thanks to the Jain community. For most Gujaratis, seasonal vegetables make for some of the most amazing dishes—and some are definitely more well-known than others. For example, Undhiyu is a mix vegetable dish from Gujarat which has gained popularity with the world getting to know more about the festival of Makar Sankranti, during which the dish is ritually prepared. But did you know, there’s another mix vegetable recipe from Gujarat that deserves your attention because of its flavours? 

Panchkutiyu Shaak is a specialty from South Gujarat. Cooked predominantly in Jain households (without the potatoes, of course), Panchkutiyu Shaak literally means ‘a medley of five vegetables’. What makes this dish stand out is the inclusion of coconut in the masala, apart from the inclusion of seasonal vegetables like ridge gourd, bottle gourd, brinjal and peas. Just like in Undhiyu, the Panchkutiyu Shaak also includes Muthiyas made of fenugreek leaves, which makes the dish richer and more vibrant. If you’re looking for an interesting vegetarian dish to cook up for dinner tonight, look no further. 


½ cup ridge gourd, peeled and cubed 

½ cup bottle gourd, peeled and cubed 

½ cup brinjal, cubed 

½ cup potatoes, cubed 

½ cup green peas 

1 tsp mustard seeds 

¼ tsp asafoetida 

Salt, to taste 

3 tbsp oil 

½ cup steamed muthiyas, cut into cubes 

1 cup water 

For the spice blend

½ cup coconut, grated 

½ cup coriander, chopped 

1 green chilli, chopped 

½ tsp turmeric powder 

½ tsp chilli powder 

1 tsp garam masala powder 

1 tsp sugar 

1 tbsp lemon juice 


1. Place all the ingredients for the spice blend in a grinder jar, and grind to a paste. You can also make this blend ahead of time and refrigerate it for 3-4 days. 

2. Heat the oil in a large wok, then add the mustard seeds and asafoetida. 

3. Once the tempering stops spluttering, add the vegetables, salt and mix well. 

4. Now add the spice blend and muthiyas, mix well and cook for 2-3 minutes. 

5. Add the water, then cover the wok and cook until the vegetables turn tender.  

6. Once the vegetables are cooked, take the Panchkutiyu Shaak off the flame and serve hot with rotis.