Rajasthani Dishes

Ker Sangri ki Sabji | Panchkuta Recipe

Today’s recipe is ‘Ker Sangri ki Sabji’. A traditional recipe of dried berry and bean from Rajasthan. Ker sangri along with few other dried vegetables like gunda, amchoor, and kumati is called as Panchkuta.

Ker Sangri Ki Sabji

Both ker and sangri come straight from the desert of Thar, so its availability is a little difficult in every city of India. Sangri is thin beans which look like cluster beans growing on a tree called Khejari. Ker is a berry from a shrub.

For Ker Sangri ki Sabji, you will need –

Panchkuta (ker, sangri, gunda, kumati and amchoor), dried red chillies, oil, red chilli powder, turmeric powder, salt, and amchoor powder. The most important thing in this recipe is that you need to wash everything many times. It requires soaking of all dried ingredients except amchoor and dried red chillies overnight.

Let me show you all, how panchkuta ingredients look like when you buy them from the market.

You can store ker sangri ki sabji outside fridge for 5 days, which makes it the best dish for travel. After 5 days you can keep it in the fridge. Ker sangri requires more quantity of oil just like a pickle. It is a spicy side dish which can be served with chapati or dal rice.

To try more dishes from Rajasthani cuisine, check – Papad ki Sabji | How to make rajasthani papad ki sabjiDahi Phulki | Besan ke Dahi Bade/VadeMoong Dal Samosa (Rajasthani special samosa recipe)Kairi Ki Meethi Launji (Sweet and Tangy Raw Mango Pickle)Rajasthani Masala Mirch (stuffed green chillies), Rajasthani Khoba Roti | How to make khoba roti

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Ker Sangri ki Sabji | Panchkuta Recipe
A traditional spicy Rajasthani side dish which is made from ingredients coming from Thar desert. Here is an authentic recipe with a picture of every step.
Prep Time 15 mins
Cook Time 25 mins
Passive Time 8 hours
Servings
people
Ingredients
Prep Time 15 mins
Cook Time 25 mins
Passive Time 8 hours
Servings
people
Ingredients
Recipe Notes

Method for Ker Sangri ki Sabji -

  • Wash all the ingredients of panchkuta except amchoor three to four times properly.

 

  • After washing, soak ker, sangri, gunda, and kumati overnight or for at least 8 hours. 

  • While soaking all the ingredients add 1/2 tsp turmeric in the water. 

  • Soak dried amchoor and dried red chillies in water half an hour before cooking panchkuta. 

  • Strain the water and throw away soaked water, and wash two-three times more all the soaked panchkuta ingredients. 

  • Next, take water in a deep vessel. Add 1/2 tsp salt in the water. In the water add ker, sangri, gunda, and kumati. Let them hard boil for at least 10-15 minutes. 

  • Strain all the ingredients. 
  • In a pan, heat 3/4 cup oil. Add asafoetida/hing.

  • Add all the panchkuta ingredients in the pan. Stir-fry all the ingredients till water and oil crackling stops.

  • Add salt, red chilli powder, turmeric powder and amchoor powder. Cook for 5-7 mins on low flame. 

  • Cook panchkuta till softens and release oil. 

  • Serve hot as a side dish.

Note: 

To make it tangier, add homemade mango pickle in the above recipe. 

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