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Panchkutta

   
 
       
   

Panchkutta means, Ker, kumutiya, sangri, mathania chillies and whole amchoor. They all boiled first and then simmer in desi ghee, hing tempered curry.

 
   

Cooking vessel: Kadhai

 
   
INGRIDIENTS  

QUANTITY

Ker
Sangri
Kumutiya
Red Chilies whole (Mathania Chillies)
Whole dried amchoor
Desi ghee
Onion paste
Garlic paste
Ginger paste
Yoghurt
Hing/Asafetida
Salt   
Amchoor powder
Turmeric powder
Coriander powder  
Cumin powder
Garam masala powder
Coriander chopped 
 
100 Gm
100 Gm
100 Gm
10 nos
6 nos
2 Tbsp
3 Tbsp
1 Tbsp
1 Tsp
100 Gm
¼ Tsp
To taste
a pinch
1 Tsp
1 Tbsp
1 Tsp
a pinch
1 tbsp
 
           
    Methods:  
   
 
Pick, wash and soak the ker, sangri, kumutiya, whole red chillies and whole amchoor individually in the separate bowls.  
 
Boil them separately, drain and keep aside.  
 
Mix all the rest of the ingredients with yoghurt, except desi ghee and chopped coriander in a mixing bowl.  
 
Heat the ghee in a kadhai and put in the asafetida, then the yoghurt mixture and fry it nicely.
 
When masala starts leaving ghee, add the boiled ker, sangri, kumutiya, whole red chillies and amchoor.
 
Add 1 cup warm water, now reduce the fire and cover the kadhai and cook the Panchkutta till it is tender.
 
Remove from the fire and add the chopped coriander.
 
           
    Important ingredients used in Panchkutta:  
   
 
Ker, kumutiya, and sangri are three types of desert beans boiled, dried and store.  
       
       
       
       
 
       

 
Ashwani 17 Years Culinary Journey
Ashwani found his Indian culinary calling 17 years back and there has been no looking back ever since. Having sharpened his creative and innovative skills with stints at some of the great hotels all over India. He now leads the culinary brigade at award winning restaurants Dilli32, Kempinski Ambience Hotel, Delhi.
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