About 4 to 5 cups of mixed vegetables (like butternut squash, cabbage, cauliflower, carrot, zucchini, etc.), finely cut
About 5 to 6 cups combined, green peas, green beans, corn kernels, papadi lilva, toover lilva (fresh pigeon peas), choli (Indian long green beans), suran (Indian yam), tindola (green ivy squash), etc. available in frozen section of Indian grocery stores
About 3 to 4 cups of mixed vegetables (like eggplant, potato, sweet potato, taro root, etc.) finely cut
About 2 cups methi (fenugreek leaves), frozen, available in frozen section of Indian grocery stores.
About 1 cup palak (spinach), frozen
2 to 3 jalapeno or serrano chilies, finely chopped
½ cup or more olive oil
1 teaspoon brown mustard seeds
¼ teaspoon asafetida
1 ½ teaspoons turmeric
2 teaspoons red chili powder
3 teaspoons dhana-jeeru (spice blend of ground coriander and cumin)
Salt to taste
Juice of one lime
½ cup chopped cilantro, for garnish
Directions
Heat ¼ cup oil in a Dutch oven or large soup pot until shimmering. Add mustard seeds and let them sizzle. Add asafetida, turmeric and 1 teaspoon chili powder. Immediately add first mixed vegetables and green chilies. Season with salt and stir to combine with spices. Cover the pot and let vegetables cook for 5 to 7 minutes. Occasionally stir vegetables so they do not stick to bottom.
Uncover pot and add second mixed vegetables. Season with salt and stir to combine with other vegetables. Let vegetables cook for 5 to 7 minutes. Occasionally stir vegetables so they do not stick to bottom. If vegetables start to stick to bottom add more oil 1 tablespoon at a time.
Uncover pot and add third mixed vegetables. Season with salt and stir to combine with other vegetables. Let vegetables cook for 5 to 7 minutes. Occasionally stir vegetables so they do not stick to bottom. If vegetables start to stick to bottom add more oil 1 tablespoon at a time.
Uncover pot and add methi and palak. Stir to combine with other vegetables and cover pot. Let vegetables cook for 10 to 12 minutes until you start to see oil on side of pot. Occasionally stir vegetables so they do not stick to bottom. If vegetables start to stick to bottom add more oil 1 tablespoon at a time.
Uncover pot and add remaining chili powder and dhana-jeeru. Stir shaak to combine with spices. Taste shaak and add salt if needed. Add lime juice. Let shaak cook on low heat for 10 to 12 minutes. If shaak looks dry, add more oil 1 tablespoon at a time. By the time shaak is fully cooked, it should be glistening with oil. Before serving garnish with cilantro. Serve with warm puri.
Recipe by Lovely Masala at http://www.lovelymasala.com/panchrav-shaak/