Panchkuta Subzi

Share
21 Ratings
25 Reviews
Print
Recipe By Vahchef
35 m
4 servings

Masala Vankaya

This masala vankaya kura recipe is excellent is one of the classic Andhra vegetarian rec...

Sambar With Field Green Beans

Sambar with Field Green Beans combined with spices to make it very delicious and flavorfu...

Aloo Makhana Curry

Aloo makhana curry is a yummy North Indian style gravy recipe prepared using Phool makhan...

Rajma Masala

How to makeRajma Masala?How to cookRajma Masala?Learn the recipeRajma Masalaby vahchef.F...

Dahi Murgh Sherva

Sherva is a liquidy gravy made out of meat juices, thickened with locally available ingre...

Bottle Gourd Chicken Curry

A very tasty and versatile vegetable, which tastes amazing when combined with chicken....

Panchkuta Subzi Recipe, How To Make Panchkuta Subzi Recipe

Name: PANCHKUTA SUBZI
Prep time: 10 min
Cook time: 25 min
Total time: 25 min
Yield: 4

This dish is essentially made up of 5 ingredients found widely across the Great Thar Desert. For ages, this has been the mainstay food of travellers across the desert. It has a long shelf life after being cooked and does not require refrigeration, unlike other foods.

About Recipe

How to make PANCHKUTA SUBZI

(21 ratings)

25 reviews so far

Prep time
10 mins

Cook time
25 mins

Total time
35 mins

Author : Vahchef
Main Ingredient : Other

Servings : 4 persons
Published date : January 17, 2019

Ingredients used in PANCHKUTA SUBZI
• Red chilly powder - 1 tablespoon.
• Coriander powder - 1 tea spoon.
• Salt - to taste.
• Cumin seeds - 1 tea spoon.
• Mustard seeds - 1 tea spoon.
• Oil - 3 tablespoons.
• Dry mango - 50 grams.
• Kumti - 50 grams.
• Sangri - 50 grams.
• Ker - 50 grams.
• Ghoondha - 50 grams.
• Turmeric - 1/4 tea spoon.
• Amchur powder - 1/2 tea spoon.
• Chopped coriander - 1/2 bunch.
Method:
All dry ingredients boil for 1 hour. Heat oil in a pan add mustard seeds, cumin seeds, add half of the boiled ingredients, add salt, coriander powder, red chilly powder, turmeric, then add rest of the boiled ingredients, add dry mango powder, mix it well and cook for some time and switch of the flame. Garnish with chopped coriander.

diesel6699 Posted on Fri Apr 19 2013

First!!

Reply 0 - Replies

babyeshkar Posted on Fri Apr 19 2013

2nd!

almost made it this time :-)

Jeyatha T Posted on Fri Apr 19 2013

This looks so good.. not sure how to get the ingredients.. Good to see lots of interesting recipes in your videos.. Thanks, I learnt lots of cooking from you.. :)

powayasha Posted on Fri Apr 19 2013

Love to see our marwari dishes come to life with the van chef...thank you,,

Aashika Jain Parasher Posted on Fri Apr 19 2013

Being a Rajasthani we use this as achaar or launji and never add corriander leaves at the top coz there is no use of it

Whenever traveling by trains we carry this pachkuta with pooris and do try this recipe with cold pooris in a train .... You will fall in love with it!!!!