Panchkuta
This Rajasthani dry sabzi made out of dry beans and berries is served with bajre ki roti.
Panchkuta Recipe by Chef Ajay Chopra
Cuisine

- Indian

Serves

- 1

Cooking Time

-20 Min

Difficulty

- Medium

Preparation Time

- 10 Min

INGREDIENTS

  • 1 cup Sangri
  • ¼ cup Ker
  • ¼ Gunda (Gum Berry)
  • ¼ cup Kumat
  • ¼ Raisins
  • 1 tbsp oil
  • 1 tsp Cumin Seeds
  • 4 to 5 Mathaniya chillies
  • 1 tsp Asafoetida
  • 4 to 5 Dried Mango
  • 1 tsp Red Chilli powder
  • 1 tsp Turmeric powder
  • 1 Cumin powder
  • 1 tsp Coriander powder
  • Salt
  • Water
  • 1 tsp Fennel seeds

HOW TO PREPARE PANCHKUTA

  1. 1

    Soak sangri,ker, gunda, kumat and kishmish in plain water overnight.
  2. 2

    pressure cook them and strain.
  3. 3

    in a pan add oil, jeera, mathaniya chillies, asafoetida, sangri,ker, gunda, kumat and kishmish.
  4. 4

    add chopped dried mango and sauté.
  5. 5

    add red chilli powder, turmeric powder, cumin powder, coriander powder, salt as per taste.
  6. 6

    sauté, add fennel seeds, little water and let it cook for 5 minutes.
  7. 7

    serve it hot with milet flat bread.
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About Chef

Meet the people behind the luscious food, delicious recipes and entertaining shows

Ajay Chopra

Chef

Chef Ajay Chopra is a master of progressive Indian cuisine. During a stint in the UK, he was voted one of the eight best Indian chefs of London. He also guides restaurateurs, catering companies, event management companies and large facility management organisations to create menus and concepts to optimise their culinary skills.

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