Gota Shedhho/ Green Mung Beans and Whole Mixed Vegetable Stew

This delicious stew is staple for West Bengalis (known as Edeshio/Ghoti) during Sawaraswati poojo. Traditionally it is Ghoti ritual to cook on the Sawaraswati poojo day and eat it cold the day after as they observe Sheetal Shashthi. Gota Sheddho was never cooked at our house. One of our very close family friends Bhattacharya Kakima(aunt) shared this stew with us every year and as long as Ma lived. Kakima would send quite a big tiffin carrier full of Gota Sheddho through her younger daughter Manu, the day after Swasaswati Poojo morning that we always looked forward to. Even if it is supposed to be eaten cold she would always reheat and season it well before sending. It’s been more than two decades since I haven't tasted Kakima's Gota Sheddho but my childhood memories unfolded as I wrote this recipe.

This is my version of Gota Sheddho and it serves 4-5. It's so easy to make and it only takes half an hour to cook which is a great comfort food on a cold rainy day. I follow almost same method as Kakima. I Just use little turmeric for nice color and eat as soon as it is prepared.  

Gota sheddho combines high- protein whole lentils and lots of high fiber vegetables. It's very tasty, low in fat, vegan, gluten free, grain free and it uses very little oil. It usually has six items, including a whole lentil( urad or mung) and five vegetables, but feel free to add more vegetables. Gota means whole and unpeeled while sheddho means boiled. Mung beans and whole mixed veggies are cooked without any spice, garlic or onion and seasoned with salt and mustard oil at the very end of cooking. The aroma and the pungent taste of raw mustard oil gives an unique flavor to the dish.

Ingredients~
Green mung beans 1/2 cup
A small bunch of spinach with roots attached
Baby red/white potatoes 4-5 pieces
Small red radishes 4-5, stem removed
Petite green beans 25 pieces
Green peas pods 25 pieces
Cherry or grape tomato 5-6
Baby eggplants 4-5 pieces(slit crosswise)
Baby zucchini 5-6 pieces(optional)
Green chilies 4-5
Turmeric 1/3 tsp.
Mustard oil 2-3 tbsp.
Salt 1/2 or as per taste
Water 3 cups

Method~
Wash the mung beans and boil in a large pot with 1 cup of water, salt and turmeric on low medium heat with the lid on till semi tender. Wash the vegetables very well especially spinach and radish. Add in all the vegetable except spinach and chili and let the stew simmer with the lid on low medium heat for 12-15 minutes adding two cups of water. At last throw spinach and chili in the stew. Cook for 4-5 more minutes. Drizzle with mustard oil. Give it good stir. Let it cool for awhile. Serve warm. Enjoy!