Panchute ki sabji

Name: Panchute ki sabji
Cuisine: Indian
Ingredients: 1 cup (kar and Sangri,kumtiya,mix); 4 tbsp Oil; 1/4 tsp Hing; 1 tsp jeera; 2_3 leaf of Teej pata; 1 tsp Saunf; 4-5 Dry Red Chillies; 3 tsp Coriander Powder; 2 tsp Red Chilli Powder; 1 tsp Turmeric Powder; 1 tsp Garam masala; 2 tsp Amchoor Powder; 1 tbsp black Raisins, Cashewnuts; to taste Salt

Sunita Maheshwari @cook_12074260

#momlove
It is a traditional Rajasthani dish made using dried Kar Berries and Sangri Beans, kumatiya,lasoda( Cordia dichotoma) and kajra (Cucumis callosus,) and it has awesome in taste..whenever I go to my mother's house she makes this recipe for me.

Sunita Maheshwari @cook_12074260

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Ingredients

1 cup(kar and Sangri,kumtiya,mix)
4 tbsp Oil
1/4 tsp Hing
1 tspjeera
2_3 leaf of Teej pata
1 tsp Saunf
4-5Dry Red Chillies
3 tsp Coriander Powder
2 tspRed Chilli Powder
1 tsp Turmeric Powder
1 tsp Garam masala
2 tspAmchoor Powder
1 tbsp black Raisins, Cashewnuts
to tasteSalt

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Steps

1

Wash Kar and Sangri for few times to remove all the dirt.Soak in enough water for 8-10 hours.Wash again a few times.
2

Add Kar and Sangri in a pressure pan and add 2 cups of water and 1 tsp salt.Pressure cook for 1 whistle on high heat and then remove the cooker from the heat.
3

Let the pressure release and then open the cooker.Drain the kar sangri.Wash them once more.Keep aside.
4

Heat oil in a kadahi.When the oil is hot, add heeng, zeera and saunf.
5

Add dry red chilies and fry for a few seconds.Add cooked kar and sangri.
6

Add coriander powder, red chilli powder, turmeric powder, garam masala powder, amchoor powder and mix well.
7

Add black kishmish and salt and mix well.
8

Cover and cook for 6-8 minutes.Serve hot.