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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

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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 Termeric 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
  4. 4

    sangri, ker, gunda, kumat and kishmish
  5. 5

    Add chopped dried mango and saute
  6. 6

    Add red chilli powder, termeric powder, cumin powder, coriander powder, salt as per taste, saute
  7. 7

    Add fennel seeds, little water and let it cook for 5 minutes
  8. 8

    Serve it hot with milet flat bread.
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