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A unique and tangy Rajasthani delicacy made from five dried desert ingredients. This traditional sabzi has a long shelf life and offers a burst of complex flavors, perfect with bajra roti.
For 4 servings
Soak and Prepare Panchkuta (5 mins active + 8 hours passive)
Pressure Cook the Mix (15 mins)
Temper and Sauté Spices (3 mins)
A unique and tangy Rajasthani delicacy made from five dried desert ingredients. This traditional sabzi has a long shelf life and offers a burst of complex flavors, perfect with bajra roti.
This rajasthani recipe takes 40 minutes to prepare and yields 4 servings. At 232.37 calories per serving with 4.67g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Combine and Simmer (7 mins)
Serve (1 min)
For a more pronounced sweet and sour flavor, add 1 teaspoon of jaggery powder along with the amchur powder during the final simmering.
Some variations include adding 2 tablespoons of whisked curd at the end of cooking for a slight creaminess. Cook for a minute after adding, stirring continuously.
If you are not accustomed to the pungent flavor of mustard oil, you can substitute it with sesame oil or any neutral vegetable oil like sunflower oil.
The desert ingredients, especially Sangri beans, are an excellent source of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Panchkuta provides a good amount of plant-based protein, essential for muscle repair and overall body function, making it a nutritious option for vegetarians and vegans.
This traditional dish is a powerhouse of essential minerals like calcium, iron, and potassium, which are vital for bone health, blood circulation, and maintaining electrolyte balance.
Panchkuta, meaning 'five ingredients', is a traditional Rajasthani mix of five dried desert botanicals: Ker (Capparis decidua), Sangri (Prosopis cineraria), Gunda (Cordia myxa), Kumatia (Acacia senegal), and Kachri (Cucumis callosus). It's a staple in Marwari cuisine, especially during times when fresh vegetables are scarce.
Yes, it is quite healthy. It's rich in dietary fiber, vitamins, and minerals from the desert ingredients. Ker and Sangri are known to be good sources of protein and calcium. The dish is naturally vegan and plant-based.
A single serving of Panchkuta Sabzi (approximately 145g) contains around 180-220 calories. The exact count depends on the amount of oil and optional ingredients like raisins used.
Soaking is crucial for two reasons. First, it rehydrates the dried ingredients, making them tender and palatable. Second, it helps to remove the natural bitterness and any residual sand or dirt from the desert berries and beans. Skipping this step will result in a tough and bitter dish.
Yes, you can. If you don't have a pressure cooker, you can boil the soaked panchkuta mix in a deep pot with sufficient water. It will take longer, around 30-40 minutes, or until the ingredients are tender.
Due to the use of dried ingredients and oil, this sabzi has an excellent shelf life. It can be stored in an airtight container at room temperature for 2-3 days and in the refrigerator for up to a week. Its flavor often improves the next day.
This recipe goes great with these complete meals
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