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

- Indian


- 1

Cooking Time

-20 Min


- Medium

Preparation Time

- 10 Min


  • 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


  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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Ajay Chopra


Chef Ajay Chopra is a master of progressive Indian cuisine. During his stint in the UK, he was voted one of the eight best Indian chefs of London. Not only has he helped change the perception of Indian cuisine in the proverbial West, he has earned a huge fanbase for his contemporary take of traditional Indian dishes. Chopra has also been a judge on MasterChef India, and has anchored some of LF’s most successful shows.

Other Shows by host:
Northern Flavours | Northern Flavours - Season 3 |
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