Love to cook delicious, lip-smacking dishes? Then get home this magical Ready Cook mix of Ker-Sangri(Panchkutta). Made from dried ingredients, this Panchkutta is said to be the king of the Royal Kitchen. This delicacy is best served and enjoyed with Bajre ki Roti - one of Rajasthan's savored dishes.
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.
Wash and soak Rajasthani ker sangri in water overnight.
The next morning wash it 3-4 times in normal tap water till all the dirt gets removed from the soaked mix of ker sangri.
In the pressure cooker add soaked ker sangri with enough water.
Pressure cook for 3 whistles on medium flame. Cook till tender.
Allow it to cool and drain water from it. Set aside.
Heat the oil in a pan, add the mustard seeds, asafoetida(hing), dry red chili, and cumin seeds(jeera), and sauté on a medium flame for a few seconds.
Add the cooked ker sangri, turmeric powder, coriander powder, chili powder, amchur powder, and salt. Mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
Serve hot with roti or papad.