Panchkuta
Veg
Vegan
Dry preparation of five preserved desert ingredients — ker (dried berry), sangri (dried beans), kumatiya (dried seeds), amchur (dried raw mango), and kachri (wild melon) — cooked with mustard oil, dried red chilli, and spices. An ancient Marwari desert survival dish that requires no fresh vegetables whatsoever.
Cuisines
Rajasthani
Marwari
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 30 min
Total: 50 min
2-3 servings
Ingredients
|
1/4 cup | Ker , dried berries |
|
1/4 cup | Sangri , dried beans |
|
1/4 cup | Gunda , dried wild berries |
|
1/4 cup | Kumatiya , dried pods |
|
1/4 cup | Amchur , dried mango slices |
|
3 tablespoons | Mustard oil |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Fennel Seed |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Red chili powder |
|
1/2 teaspoon | Turmeric powder |
|
1 teaspoon | Garam masala |
|
— | Salt , to taste |
|
2 cups | Water |
Instructions
- 1 Wash the ker, sangri, gunda, kumatiya, and amchur thoroughly under running water.
- 2 Soak them in water for 6-8 hours or overnight.
- 3 Drain the soaked ingredients and set aside.
- 4 Heat mustard oil in a pan until it reaches smoking point, then let it cool slightly.
- 5 Add cumin seeds and fennel seeds to the oil and let them splutter.
- 6 Add the drained ker, sangri, gunda, kumatiya, and amchur to the pan.
- 7 Stir in coriander powder, red chili powder, turmeric powder, and salt.
- 8 Mix well and add 2 cups of water.
- 9 Cover the pan and let it cook on low heat for about 20-25 minutes until the ingredients are tender.
- 10 Add garam masala and amchur powder, mix well, and cook for another 5 minutes.
- 11 Serve hot with roti or rice.
Tips
Adjust the amount of red chili powder according to your spice preference. Traditionally, this dish is cooked in mustard oil for its distinct flavor.