This is a step by step Recipe for Panchmel Ki Sabzi. This is a very popular and authentic vegetable dish from the state of Rajasthan. Best eaten with rice or Misi Roti.
Ingredients
100 Grams Kair of Smallest variety
100 Grams Sangli finely chopped
100 Grams Kumathia
(Kair, Sangli, Kumathia are vegetables that grow in Rajasthan. These are dried and exported. They are available in all big stores of Bombay)
50 Grams dried Amchor pieces
50 Grams Raisins
2 Tea spoon Garam Masala
1 Teaspoon Haldi powder
6 Tea spoon Dhania powder
1 Tea spoon Sugar
Salt to taste
7 Tea spoon mustard seeds
½ Tea spoon Asafetida
250 Grams Oil
4/5 Pieces of Bay leaves
Preparation
Soak kair, Sangli, Kumathia and Amchor pieces overnight. Wash and clean it. Pour Oil in a Karahi and keep it on fire. Add Mustard seeds, after the Oil has heated. When it spatters, add asafetida and bay leaves, now add kair, sangli and kumathaia. Mix Salt and cover the utensil. Cook till it softens the ingredients. This takes about and half-an-hour. When cooked, add Amchor and all the Masala and Sugar. If it starts sticking to the bottom of the karahi pour half glass of water. Cook for 10 minutes. Then add Garam Masala and Sugar and mix well. This sabzi can be preserved for 2*3 days. In a refrigerator it lasts even longer. It should be eaten at least 2-3 hours after it is cooked. This allows the vegetables to absorb the Masala.
