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Panchmel ki Subji


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Panchmel is a district in Gujarat bordering Rajasthan. But the word "panchmel" has been commonly used to denote a combination of five ingredients. A judicious mix of five vegetables - gavarfali, chawli, capsicum, cucumber and carrots -constitute the panchmel of this mouth-watering recipe. Tossed in aromatic spices, this dry vegetable preparation tastes fantastic when served with rotis or bhakris. Another distinct feature of this recipe and that of Rajasthani cooking is the use of amchur (dry mango powder) which enhances the tangy flavours of a dish in the absence of curds and tomatoes.

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Serves 4.
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Ingredients

Method
  1. Heat the oil in a non-stick pan, add the cumin seeds and ginger-green chilli paste and sauté for few seconds.
  2. Add the gavarfali, chawli, capsicum, cucumber, carrots, chilli powder, turmeric powder, salt and ¼ cup of water. Cover and cook over a slow flame, till the vegetables are cooked, stirring occassionally.
  3. Add the coriander powder and amchur and mix well.
  4. Serve hot.
RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
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