Panchkuta Ki Sabzi: The Ancient Rajasthani Dish That Unites Royals And Farmers Alike

Made using five native ingredients preserved through sun-drying, Panchkuta ki sabzi tells a flavourful story of Rajasthan’s culinary resilience.

Contributed By

Aanchal Poddar

July 1, 2025

Panchkutta ki sabzi.

Panchkutta ki sabzi.

“While food is something that can divide us, it is also something that binds and brings us together,” said Dipali Khandelwal, who is the founder of The Kindness Meal, an organisation that works towards preserving Rajasthan’s culinary traditions, lost ingredients, and recipes. 

One such dish that exemplifies this unity is panchkuta ki sabzi—a preparation that transcends social boundaries. Eaten by everyone from royals to farmers and labourers, it is a staple across the Thar desert region of western Rajasthan. More than just a dish, it stands as a symbol of the region’s culinary resilience and resourcefulness in the face of harsh, arid conditions.

The region witnesses little vegetation and thus survives on millets like jowar, bajra, and jaw. Wheat and rice were a rarity, and vegetables grew only during monsoons. This makes preservation, pickling, and sun drying important food techniques in this part of the state. 

Panchkuta ki sabzi, a dish made from five sun-dried desert vegetables, is steeped in both rich flavour and deep history.

Rajasthani cuisine
Sun-dried ingredients of panchkutta ki sabzi.

It is believed that when Rao Bika (the founder of Bikaner) moved from Jodhpur after denouncing his throne but a dream to find his own kingdom, he walked days to reach what is present-day Bikaner. On his arrival, the royal was greeted by a meal prepared by Karni Mata (an incarnation of  Goddess Durga) which included bajre ka kheech, ghee, laapsi, and panchkuta ki sabzi.

Even today, during the Karni Mata Fair in Bikaner, every household in the city prepares this sabzi with phogle ka raita—with every household having its own recipe for it. 

The dish features ker (green-colored, tangy, sun-dried wild berry), sangri (grown on the khejdi tree), leswa/gunda (gumberry), kachri (wild cucumber) and kumathiya (a pod with three seeds). 

The peel of the kumathiya is used to prepare a separate vegetable while the seeds are preserved and sun dried to become brownish and then used in panchkuta ki sabzi

The tanginess is added using kachri—which can be used as a powder or puree.  These sun-dried elements are soaked in water overnight and then boiled with salt that rehydrates them. 

The preparation is not just a dish but something that people associate and identify themselves with.

Quick Info
Prep Time 20 min
Cook Time 40 min
Total Time 60 min
Servings 4
Difficulty medium
Ingredients
  • Ker (dried) - 20 g
  • Sangri (dried) - 20 g
  • Kumatiya seeds - 20 g
  • Gunda/leswa (dried) - 20 g
  • Sun-dried raw mango or kaachri - 10 g
  • Mustard oil (or any other cooking oil) - 4 tbsp
  • Cumin seeds - 0.5 tsp
  • Mustard seeds - 0.5 tsp
  • Red chilli powder - 1 tbsp
  • Coriander powder - 1 tbsp
  • Turmeric powder - 1 tbsp
  • Dried red chillis - 3 piece
  • Peeled and hand-ponded garlic cloves - 15 piece
  • Salt to taste - 0 g
Instructions
Step-1
In a large bowl, combine all the dried ingredients (ker, sangri, kumatiya, gunda, and raw mango or kaachri). Rinse them thoroughly and soak overnight (or for at least 6–8 hours).
Step-2
Heat mustard oil in a kadhai until it begins to smoke lightly.
Step-3
Add cumin seeds and mustard seeds. Let them crackle.
Step-4
Add the pounded garlic and cook for about 2 minutes until aromatic. Break and add dried red chillies and saute briefly.
Step-5
Add red chilli powder, turmeric, coriander powder, and salt. Cook the masala until it turns fragrant and releases oil.
Step-6
Strain and rinse the soaked ingredients once again, then add them to the masala.
Step-7
Mix well and cook for 8 –10 minutes on medium heat, stirring occasionally.
Step-8
Serve hot with bajra or wheat rotis.
Recipe
Prep Time 20 min
Cook Time 40 min
Total Time 60 min
Servings 4
Difficulty medium
Ingredients
  • Ker (dried) - 20 g
  • Sangri (dried) - 20 g
  • Kumatiya seeds - 20 g
  • Gunda/leswa (dried) - 20 g
  • Sun-dried raw mango or kaachri - 10 g
  • Mustard oil (or any other cooking oil) - 4 tbsp
  • Cumin seeds - 0.5 tsp
  • Mustard seeds - 0.5 tsp
  • Red chilli powder - 1 tbsp
  • Coriander powder - 1 tbsp
  • Turmeric powder - 1 tbsp
  • Dried red chillis - 3 piece
  • Peeled and hand-ponded garlic cloves - 15 piece
  • Salt to taste - 0 g
Instructions
Step-1
In a large bowl, combine all the dried ingredients (ker, sangri, kumatiya, gunda, and raw mango or kaachri). Rinse them thoroughly and soak overnight (or for at least 6–8 hours).
Step-2
Heat mustard oil in a kadhai until it begins to smoke lightly.
Step-3
Add cumin seeds and mustard seeds. Let them crackle.
Step-4
Add the pounded garlic and cook for about 2 minutes until aromatic. Break and add dried red chillies and saute briefly.
Step-5
Add red chilli powder, turmeric, coriander powder, and salt. Cook the masala until it turns fragrant and releases oil.
Step-6
Strain and rinse the soaked ingredients once again, then add them to the masala.
Step-7
Mix well and cook for 8 –10 minutes on medium heat, stirring occasionally.
Step-8
Serve hot with bajra or wheat rotis.
Note:
  • Double the ingredients when cooking for more people to ensure everyone gets a fluffy stack.
  • Swap out eggs for mashed bananas, yogurt, or flaxseed mix if you're vegetarian or allergic to eggs.
  • Use buttermilk instead of regular milk for extra soft and airy pancakes.
  • Let the batter rest for 5-10 minutes before cooking to get fluffier pancakes.
  • Cook on medium-low heat to avoid burning while ensuring even cooking.
  • Add vanilla extract or cinnamon for an extra touch of flavor.
  • Top with fresh fruits, nuts, or honey for a delicious and healthy twist.
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