Ingredients

• 1 tbsp ker
• 1 tbsp sangri
• 2 tbsp goondha
• 1 tbsp kumtia
• 1 piece 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
• 1.5 tbsp mustard oil

How to Make Pachkoota

• Clean and remove any spoilt dehydrated vegetables. Put ker, sangri, goondha, kumtia, chillies and amchoor in one container.
• Wash with plenty of water 2-3 times.
• Add enough water and two pinches turmeric and pressure cook till soft.
• Cool, drain, wash with running water and squeeze out excess water.
• Take in a large plate, sprinkle all dry masalas, salt and crushed seeds and add curd.
• Mix well with hands.
• Heat oil in a heavy pan.
• Add whole seeds, asafoetida and curry leaves and allow to splutter.
• Add vegetable mixture.
• Stir gently with spatula, cover and cook for 3-4 minutes till oil separates.
• Stir in between.
• Remove from fire and pour into serving dish.
• Serve hot with chapatti, roti or phulka.