Panchkuta ki sabji

Quick stir-fry of dried beans and wild berries obtained from desert region of Rajasthan


  • 1 cup Sangri (dried beans of Khejari tree)
  • 1/4 cup Ker (dried berries of Capparis deciduas)
  • 1/4 cup Kumat (dried seeds of acacia fruits)
  • 1/4 cup dried Gunda or gum berry (chorda myxa)
  • 3 small dried mango pieces
  • 2 tablespoons oil
  • Salt
  • Water as required
  • 4 dried red chilly
  • 2 teaspoons Coriander powder
  • 1 teaspoon Red chilly powder
  • 1/2 teaspoon Cumin seeds
  • 1/2 teaspoon Turmeric powder
  • 1 pinch asafetida powder


  1. Soak Ker, Sangari, Kumat, Gunda in plain water for an hour.
  2. Rub all the ingredients soaked in water gently using your fingers and drain the water. Repeat this action for atleast 6-7 times to remove the dirt.
  3. Let the ingredients soak overnight.
  4. Wash it again and boil the Ker, Sangari, Kumat, Gunda and dried mango with a cup of water and a little turmeric for 10 minutes.
  5. Finely chop the mango pieces and dried red chilly.
  6. Heat oil in a pan and crackle cumin and fennel seeds in it.
  7. Add finely chopped dried red chilly, coriander powder, turmeric powder, red chilly powder and asafetida powder in it.
  8. Add boiled ingredients, salt and 2-3 teaspoons of water in the pan and cook for a few minutes till water dries.
  9. Serve it hot with jowar/bajra roti.

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