In our home, on the next day of Diwali, Anna koot subzi is prepared as prasad. Traditionally you have it with pooris but over the years we have had this with roti.
One of the reasons on why it is cooked could be to finish off all the remaining vegetables after days of celebrations and festivities and two after consuming a lot of sweets this also helps in cleansing the palate.
Nevertheless with the onset of winters new veggies such as green peas, cauliflower, carrots etc are easily available and being seasonal taste divine. What I find most interesting about this subzi is that it tastes different each time it is prepared because of the combination of vegetables.
Now let us talk about what goes in, potatoes (new), cauliflower, chopped Sem (broad beans), sangri (radish beans) (this is by far the most important ingredient), carrots, radish, peas, french beans, cabbage and capsicum.
For flavour of spices you add ginger, green chillies, green fenugreek, asafetida, red chilies powder, salt to taste, and green coriander (finely chopped).
How to prepare? Wash all of these vegetables, peel potatoes, floret cauliflower, remove thread from both the sides of the sem, remove stalk from both ends of the sangri, peel the carrots, radish and cut the capsicum into smaller pieces after removing the seeds. Wash and grate ginger. Wash green coriander and chop it finely and chillies too.
Pre heat oil in a wok (remember we do not use mustard oil for this veggie, although all dry subzis are cooked in mustard only), add asafoetida and ginger. After that you add green chilies and gently fry the spices.
Add all the chopped vegetables, add salt and red chilly powder then mix all the vegetables. Sprinkle some water, cover the pan and cook vegetables on a medium high flame till it is done.
Keep stirring in between.
You are done.