Pachkoota (Dehydrated Rajasthani Vegetables) Recipe

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Pachkoota (Dehydrated Rajasthani Vegetables)

By : Arti Agarwal ( Posted on :16 Nov, 2005 )

Total Views : 283 | Previous | Next

Ingredients:
1tbsp. ker
1 tbsp. sangri
2tbsp. goondha
1 tbsp kumtia
1 pieces amchoor
2 dry red chillies
1 stalk curry leaves
2 tbsp. fresh curds
1 tsp. red chilli powder
1 tsp. dhania powder
1/4 tsp. turmeric powder
1/2 tsp. amchoor powder
salt to taste
1/2 tsp. each cumin and mustard seeds, crushed together
1/2 tsp. each cumin and mustard seeds, whole
3-4 pinches asafoetida
1-1/2 tbsp. mustard oil

Method:

Clean and remove any spoilt dehydrated vegetables.
Put all (ker,sangri,goonda,kumtia,chilli,amchoor) in one container.
Wash with plenty of water 2-3 times.
Add enough water, two pinches turmeric, pressure cook till soft.
Cool, drain, wash with running water, drain well by pressing out excess water.
Take in a large plate, sprinkle all dry masalas, salt, crushed seeds, add curds.
Mix well with hands.
Heat oil in a heavy pan.
Add whole seeds, asafoetida, curry leaves, allow to splutter.
Add vegetable mixture.
Stir gently with spatula, cover and cook for 3-4 minutes, till oil seperates.
Stir in between.
Remove from fire, pour into serving dish.
Serve hot with chapathi, rotis, phulka.
Variations: One or more of the vegetables may be made in permutation /combination as desired in the same way. Total measure put together should be 5 tbsp. for above recipe proportions.

Making time: 20 minutes (excluding pressure cooking time)
Makes: 4 servings
Shelflife: 2 days at room temperature if moisture is properly evaporated.

Note: to make this dish spicier, one may add a tsp. of the masala part of spicy mango pickle. Also, this dish taste better if cooked in mustard oil, but desired oil may be used.

Recipe Categories :

Other Vegetables

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