Panchkuta Ki Sabji is a famous side dish of Rajasthan.
Panchkuta Ki Sabji is unique sabji made with dry vegetables. This curry primarily consists of 5 ingredients – ker, sangri, aamchur, dry lasoda, and Kumatiya, hence the name Panchkuta. Moreover, Once you prepare this sabzi, it can be stored for a few days. You can use this as travel food. You can serve it with a cold puri, paratha, or even chapati, typically prepared for the Shitla Ashtami festival when no fire is used to cook food on that day – also known as Thanda Khanna. So, try this recipe in your kitchen and share your feedback with us.
This recipe was prepared by a lovely Mom: Neena Mathur
Tips and Suggestions by a Mom Chef:
- The soaked panchkuta should be washed in the morning till all the dirt gets removed.
- The unsoaked panchkuta should be separated, as it will not cook properly.
- A pressure cooker should not be used for boiling.
- The panchkuta should not be overcooked
- All dry ingredients can be stored for a long time.
- The sabji can be used for 4 to 5 days.