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Panchkute ki sabji By Shah Shipla

Shah Shipla
This sabji is a traditional Rajasthani villages dish made using dried Kar,gunda kumatiya, bawariya and Sangri , kumatiya. Since in Rajasthan, the temperature rise very high during the summer, it practically becomes impossible to grow anything, these berries come in handy for cooking and it has awesome in taste. It is the mainstay food of travellers across the dessert (specially in Marwar).

Serves4 people

Cooking Time25

Meal TypeMain Course

View step by step

INGREDIENTS

  • 2tsp kumatiya
  • 1/4cup gunda
  • 1/4 cup sangri
  • 1 tsp bawariya
  • 2tsp mustard oil
  • 1tsp amchur powder
  • 1tsp salt
  • 2whole red chilli
  • 2tsp ker
  • 2tsp red chilli powder
  • Salt as required
  • 1/3tsp turmeric powder
  • 1/3tsp jeera
  • Pinch of hing

PREPARATION

  1. 1

    Wash 4 to 5 times sangri, ker , kumatiya,bawariya and soak it for 5 to 6 hrs adding whole red chilli in it.

  2. 2

    Now boil all giving 2 whistle.dont over cook or it will become mashy.now drain the excess water in bowl with help of a strainer and keep it aside. Will be used later once cooled take out it's hard end from both sides.

  3. 3

    Now add all the dry masale,raw grated mango and kishmish also in saangri. Mix nicely.kushmish gives a very nice taste with the spicy tangy and sweet flavour.

  4. 4

    Heat mustard oil nicely so that rawness of mustard oil goes of.Add zeera, kalonji,tej patta,heeng..Add saangri and mix all the masale with oil and keep stirring.

  5. 5

    Now add the strained water from boiled saangri and stir.letit boil for 5 to min on low flame.

  6. 6

    Once the oil is released and gravy gets dense.off the flame. ur spicy and deliciour panchkuta sabji is ready to serve.