Pachkuta (Ker, Sangri, Kumatiya, Gundha, Kherla Kachar) (पंचकुट्टा )

Panchkutta ki Sabzi is also popularly known as ker sangri. This curry primarily consists of 5 ingredients - Ker, Sangri, Amchur, Gunda, and Kumati hence the name Panchkutta. Once you prepare this, the sabzi can be stored for a few days and since it doesn't get spoiled, you can use this as travel food. This goes well with a cold Pudi, paratha, or even chapati. All these ingredients are dry and because the weather in Rajasthan is generally dry, this is a common food item in Rajasthani Cuisine       

 

Kumth Gond | Gum Arabic | Gond for Laddu (कुमठ का गोंद )

Gum Arabic is a rich source of dietary fibers and in addition to its widespread use in food and pharmaceutical industries as a safe thickener, emulsifier, and stabilizer, it also possesses a broad range of health benefits that have been evidently proved through several in vitro and in vivo studies. Gum Arabic is not degraded in the stomach but fermented in the large intestine into a number of short-chain fatty acids. It is regarded as a prebiotic that enhances the growth and proliferation of the beneficial intestinal microbiota and therefore its intake is associated with many useful health effects. 

 

Kachri Powder Organically Grown Meat Tenderizer | Dried Kachri (काचरी पाउडर )

Kachri is a wild variety of cucumber. That is why it is called wild cucumis pubsescens. Kachri is a protein rich fruit but mostly used as vegetable. It is found only in Desert soil, hot and arid (water stress regions) zone. It is real earth food. It is dried in sun after removing its skin. Dried kachari powder gives distinct and tangy taste to your food. Dry Kachari is blended to number of Indian spices like Meat masala, Chana masala, chat masala, meat tenderizer and with minced labm. In aurveda, it’s called Mrugakshi.

 

 

Rabodi ( राबोंडी , सिरावड़ी )

Rabodi/Rabori is a homemade traditional Barmer recipe. Made with Buttermilk and Bajri atta (Millet). It looks like pieces of papad but it taste little tangy. An easy to prepare and taste the real Marwar on your plate, as its sun dried you can preserve it for months.

 

 

 

 

 

 

 

Moog Dal Wadi मूगोडी , दाल बड़ी 

Moong Dal Mangodi is a pakora or wadi made from soaked and spiced moong dal batter. The batter is preserved in small pieces, sun-dried and airtight containers.

 

 

 

 

Mushroom

A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source.  "Mushroom" also describes a variety of other gilled fungi, with or without stems, therefore the term is used to describe the fleshy fruiting bodies of some Ascomycota.

 

 

 

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Gunda / Cordia

Gunda is called Indian cherry. It has tat, tangy and sour flavor. Gunda is one of the ingrdients of punchkuta vegetable. Fresh and green Gunda are used to make many type of pickles like Gunda, Gunda methi, and mango. It is also used as a vegetable. Ripe Gunda is highly perishable. We are supplying dry gunda whole year. Lasura is a coolant food. It has many health benefits

 

 

 

 

KUMTHIYA  कुमटिया

Kumthi is small and round in shape like Cadbury gems, but has a big role in pachkuta vegetable. Its brown in color but once boiled its skin is removed and then its white inside. It is a wild berry which grows in desert area of Rajasthan.

 

 

 

 

 

 

 

Dried Ker / Dried Caper ( कैर )

Capers are flower buds of Capparis deciduas. It is found in arid zone of Rajasthan in India. It contents highly Nutritional Values. Capers are used fresh green and ripen format as well as dried.

Dried Ker is the main ingredient of panchkuta sabji. Its royal vegetable curry prepared with cashew nut and kishmish can beat the any cuisine from the world. It’s also used in ayurveda as medicine.

 

 

 

Dried Sangri, Dry Beans (गरी )

Sangri is originated in desert ara of Rajasthan. It’s like beans (pods which come from khejari a small tree. It is brown to dark chocolate color after sun dried. It is a rich source of protein, carbohydrate, fiber, vitamin c, and calcium.

Sangri is known as a desser fruit. It is main ingredient of rajasthani dish of panchkuta. As per research panchkuta vegetables have higher nutritions than many other fresh commercial fruits and vegetable which available in market.

 

 

 

Chakla Kachar

Chakla are derived from kachari itself. kachri (with skin) cut vertically into two parts are called Chakla. It is used as vegetable same as kachri.

Other Name : Wild Cucumis Pubsescens.

 

Kherla Dry Kachri (खेरला काचर )

Khelra is dried Rajasthani cucumber. It is also called kakdi in Rajasthan. It is very similar to WILD CUCUMIS PUBSESCENS due to longer period of growth. Desi kakdi is used as a fruit as well as vegetable. The taste is quite bland and tangy. Rajasthani public also cut them into slices and sprinkled some salt and chilly on top for taste. Farmer cut them into slices and dries in sun light. Dry kakdi is called khelra. It is used in preparing vegetables. Jain community is the highest consumer of this product in India in rainy season.

 

 

 

Gotka Kachri Dry Kachri (गोटका काचर )

Kachri is a wild variety of cucumber. That is why it is called wild cucumis pubsescens. Kachri is a protein rich fruit but mostly used as vegetable. It is found only in Desert soil, hot and arid (water stress regions) zone. It is real earth food. It is dried in sun after removing its skin. Dried kachari powder gives distinct and tangy taste to your food. Dry Kachari is blended to number of Indian spices like Meat masala, Chana masala, chat masala, meat tenderizer and with minced labm. In aurveda, it’s called Mrugakshi.

 

 

 

Guar Fali / Dry Cluster Beans (ग्वार फली, रामफली )

Gavarfali are rich in iron, folic acid, and calcium and are an excellent source of fiber.

Gavar phali is consumed as Gavar pumpkin vegetable, gavargali bajra dhokli, Sindhi khadi, vegetable curry in tomato sauce, and many more.

 

 

 

   

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

Kumth Gond | Gum Arabic | Gond for Laddu (कुमठ का गोंद )

Gum Arabic is a rich source of dietary fibers and in addition to its widespread use in food and pharmaceutical industries as a safe thickener, emulsifier, and stabilizer, it also possesses a broad range of health benefits that have been evidently proved through several in vitro and in vivo studies. Gum Arabic is not degraded in the stomach but fermented in the large intestine into a number of short-chain fatty acids. It is regarded as a prebiotic that enhances the growth and proliferation of the beneficial intestinal microbiota and therefore its intake is associated with many useful health effects. 

 

Kachri Powder Organically Grown Meat Tenderizer | Dried Kachri (काचरी पाउडर )

Kachri is a wild variety of cucumber. That is why it is called wild cucumis pubsescens. Kachri is a protein rich fruit but mostly used as vegetable. It is found only in Desert soil, hot and arid (water stress regions) zone. It is real earth food. It is dried in sun after removing its skin. Dried kachari powder gives distinct and tangy taste to your food. Dry Kachari is blended to number of Indian spices like Meat masala, Chana masala, chat masala, meat tenderizer and with minced labm. In aurveda, it’s called Mrugakshi.

 

 

Rabodi ( राबोंडी , सिरावड़ी )

Rabodi/Rabori is a homemade traditional Barmer recipe. Made with Buttermilk and Bajri atta (Millet). It looks like pieces of papad but it taste little tangy. An easy to prepare and taste the real Marwar on your plate, as its sun dried you can preserve it for months.

 

 

 

 

 

 

 

Moog Dal Wadi मूगोडी , दाल बड़ी 

Moong Dal Mangodi is a pakora or wadi made from soaked and spiced moong dal batter. The batter is preserved in small pieces, sun-dried and airtight containers.

 

 

 

 

Mushroom

A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source.  "Mushroom" also describes a variety of other gilled fungi, with or without stems, therefore the term is used to describe the fleshy fruiting bodies of some Ascomycota.

 

 

 

.

Gunda / Cordia

Gunda is called Indian cherry. It has tat, tangy and sour flavor. Gunda is one of the ingrdients of punchkuta vegetable. Fresh and green Gunda are used to make many type of pickles like Gunda, Gunda methi, and mango. It is also used as a vegetable. Ripe Gunda is highly perishable. We are supplying dry gunda whole year. Lasura is a coolant food. It has many health benefits

 

 

 

 

KUMTHIYA  कुमटिया

Kumthi is small and round in shape like Cadbury gems, but has a big role in pachkuta vegetable. Its brown in color but once boiled its skin is removed and then its white inside. It is a wild berry which grows in desert area of Rajasthan.

 

 

 

 

 

 

 

Dried Ker / Dried Caper ( कैर )

Capers are flower buds of Capparis deciduas. It is found in arid zone of Rajasthan in India. It contents highly Nutritional Values. Capers are used fresh green and ripen format as well as dried.

Dried Ker is the main ingredient of panchkuta sabji. Its royal vegetable curry prepared with cashew nut and kishmish can beat the any cuisine from the world. It’s also used in ayurveda as medicine.

 

 

 

Dried Sangri, Dry Beans (गरी )

Sangri is originated in desert ara of Rajasthan. It’s like beans (pods which come from khejari a small tree. It is brown to dark chocolate color after sun dried. It is a rich source of protein, carbohydrate, fiber, vitamin c, and calcium.

Sangri is known as a desser fruit. It is main ingredient of rajasthani dish of panchkuta. As per research panchkuta vegetables have higher nutritions than many other fresh commercial fruits and vegetable which available in market.

 

 

 

Chakla Kachar

Chakla are derived from kachari itself. kachri (with skin) cut vertically into two parts are called Chakla. It is used as vegetable same as kachri.

Other Name : Wild Cucumis Pubsescens.

 

Kherla Dry Kachri (खेरला काचर )

Khelra is dried Rajasthani cucumber. It is also called kakdi in Rajasthan. It is very similar to WILD CUCUMIS PUBSESCENS due to longer period of growth. Desi kakdi is used as a fruit as well as vegetable. The taste is quite bland and tangy. Rajasthani public also cut them into slices and sprinkled some salt and chilly on top for taste. Farmer cut them into slices and dries in sun light. Dry kakdi is called khelra. It is used in preparing vegetables. Jain community is the highest consumer of this product in India in rainy season.

 

 

 

Gotka Kachri Dry Kachri (गोटका काचर )

Kachri is a wild variety of cucumber. That is why it is called wild cucumis pubsescens. Kachri is a protein rich fruit but mostly used as vegetable. It is found only in Desert soil, hot and arid (water stress regions) zone. It is real earth food. It is dried in sun after removing its skin. Dried kachari powder gives distinct and tangy taste to your food. Dry Kachari is blended to number of Indian spices like Meat masala, Chana masala, chat masala, meat tenderizer and with minced labm. In aurveda, it’s called Mrugakshi.

 

 

 

Guar Fali / Dry Cluster Beans (ग्वार फली, रामफली )

Gavarfali are rich in iron, folic acid, and calcium and are an excellent source of fiber.

Gavar phali is consumed as Gavar pumpkin vegetable, gavargali bajra dhokli, Sindhi khadi, vegetable curry in tomato sauce, and many more.