Delicious Annakoot Recipe for Govardhan Puja Celebration

Govardhan Puja, celebrated the day after Diwali, features the preparation of Annakoot, a mixed vegetable dish that honors Lord Krishna. This recipe not only showcases a variety of seasonal vegetables but also serves as a gesture of gratitude towards nature. Learn how to create this nutritious dish with our detailed recipe, including a list of ingredients and step-by-step instructions. Perfect for festive celebrations, Annakoot is a delightful way to bring health and flavor to your table.

By Narendra Chaudhary Nov 9, 2026, 20:33 IST

Celebrating Govardhan Puja with Annakoot

Govardhan Puja takes place the day following Diwali. This occasion is marked by the preparation of a special dish known as 'Annakoot', which is made to honor Lord Krishna. The dish is crafted using a variety of seasonal vegetables, and while 'Annakoot' has deep religious significance, it can also be viewed as a nutritious mixed vegetable medley.

Recipe for Annakoot
On Govardhan Puja, making Annakoot serves not only to please Lord Krishna but also expresses gratitude towards nature. Here’s how to prepare it:

Vegetable Ingredients
4 potatoes
3/4 cup flat beans (sem)
2–3 small 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

Spice Ingredients
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

Preparation Method
Begin by washing and chopping all the vegetables thoroughly. Heat 5–6 tablespoons of oil in a large pan (kadhai). 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 sautéing for about a minute, incorporate the tomatoes and allow them to soften on low heat. Then, mix in 4 tablespoons of coriander powder, 3/4 teaspoon of red chili powder, 1 teaspoon of amchur, 1 teaspoon of garam masala, and 1/2 teaspoon of turmeric powder. Cook this mixture on low heat for around 5 minutes, or until the spices start releasing oil.

Once the spice mixture is ready, add all the chopped vegetables and stir well. If necessary, add a little water. Season with salt to taste, mix thoroughly, and let it simmer on low heat until the vegetables are cooked through. Finally, garnish with 2–3 tablespoons of finely chopped coriander leaves, and your 'Annakoot' vegetable dish for Govardhan is complete.