Panchkuta ki sabji is also popularly known as Ker-Sangari sabji. This sabji primarily consists of 5 ingredients ker (wild berry), sangri (beans), kumatia (seeds), red chilli (whole) and amchur (mango powder) or gunda (gum berry) and hence the name Panchkuta. Once you prepare this vegetable it can be stored for several days. This sabji is served with cold pudi, paratha or even with chapati.
Preparation Method
The dried ingredients are soaked overnight, washed & boiled until tender, then stir-fried in oil with spices like mustard seeds, turmeric, red chilli powder and coriander powder.
Origin & Usages
Main food of Western Rajasthan, this dish is considered a staple famine food as its dried components do not spoil, making it last for several days without refrigeration.
Culinary Usages
It is commonly served with hot bajra roti (pearl millet bread), missi roti or paratha.
Significance
It is notably prepared on the occasion of Sheetala Ashtami Festival and is popular during the Karni Mata fair in Rajasthan.
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