Saatvik Mix Vegetable Curry (Lord Ganesha Naivedhya)
30 minutes
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About Saatvik Mix Vegetable Curry (Lord Ganesha Naivedhya)
This Saatvik Mix Vegetable Curry is a delicious and wholesome dish, perfect as a naivedhya offering to Lord Ganesha during Ganpati Festival. Free from onion, garlic, and red chili powder, it adheres to traditional purity while showcasing the vibrant flavors of seasonal vegetables.A delightful medley of pumpkin, banana, sweet potato, and other seasonal vegetables creates a naturally sweet and subtly spiced curry. This simple yet elegant recipe honors the rich culinary heritage of Indian temple cuisine, making it ideal for a festive meal or any occasion.Easy to prepare and deeply satisfying, this recipe is a beautiful way to connect with tradition and celebrate the spirit of the festival. Impress your family and guests with this authentic and flavorful offering.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
Vegetables
- 1 cup Pumpkin cubed, yellow
- 1 Banana diced, medium-sized, ripe
- 1 Potato medium-sized, peeled and diced, sweet
- 1/2 cup Pointed Gourd padwal, diced, snake gourd
- 1/2 cup Papdi flat green beans, diced
- 1/2 cup Ridge Gourd turia, diced, sponge gourd
- 1/2 cup Elephant Foot Yam suran, diced
Spices & Seasoning
- 2 tbsp Oil vegetable or coconut oil
- 1/2 tsp Mustard Seeds rai
- 1/2 tsp Cumin Seeds jeera
- 1/4 tsp Asafoetida hing
- 3 Chili finely chopped, green
- 1.5 leaves Curry Leaves
- 1/4 tsp Turmeric Powder haldi
- 1/2 tbsp Jaggery
- 2 Kokum kokum petals
- 2 tbsp Coconut for garnish, freshly grated
- 1/2 tsp Salt to taste
- 1 tbsp Water or as needed
Instructions
Preparation
- Chop all vegetables into roughly 1-inch pieces.
Cooking the Curry
- Heat oil in a wok or kadai over medium heat. Add mustard seeds and cumin seeds; let them splutter.
- Add asafoetida and green chilies; sauté for a few seconds.
- Stir in curry leaves and turmeric powder. Sauté briefly.
- Add all the chopped vegetables, mix well and cover the pan. Cook until vegetables are about 70% cooked, stirring occasionally to prevent sticking. Add water if needed to prevent burning.
- Add jaggery, kokum and salt. Mix well and continue to cook until vegetables are tender.
- Garnish with fresh grated coconut.
- Serve hot as a naivedhya offering or a delicious side dish.
Recipe Notes
Expert Tips
- For a richer flavor, use coconut oil instead of vegetable oil.
- Adjust the amount of jaggery according to your preference for sweetness.
- If using very hard vegetables like suran, you can parboil them before adding them to the curry to reduce cooking time.
- Feel free to add other vegetables like carrots, potatoes, or green peas to customize the curry.
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Recipe Nutrition
Calories: 231kcalCarbohydrates: 2gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 6.3gMonounsaturated Fat: 12.6g
Anushka Ovalekar
Articles: 4
4 Comments
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Absolutely delicious! Thanks for sharing.
Looks so wonderful! Thanks for posting.
Absolutely mouthwatering! Thanks for sharing.
I’m excited to make this at home!