In dry, dusty Rajasthan, dried vegetables and beans that can be stored for months are almost a necessity in most kitchens and result in some delicious and unique dishes. Pachkoota is one such dish where the main ingredients are all dried vegetables or beans. Pachkoota, a Jodhpuri specialty, is cooked through the year but particularly through Paryushan, one of the most important festivals for Jains. During the 8-10 day period of Paryushan, those Jains that don’t fast, do try and avoid eating any fresh or green vegetables as part of their efforts to prevent the killing of microorganisms or taking the life of a plant. Dishes like Pachkoota are therefore a staple during Paryushan.

Pachkoota keeps very well and is often packed with plain parathas for travellers to take along with them on long journeys.

These dried ingredients, so abundantly available throughout Rajasthan, might take some hunting in other cities but definitely try finding them as this dish is worth the effort.


½ cup Sangri
½ cup Ker
½ cup Goonda(lasoda)
½ cup Kumtiya
4-5 dry Mango pieces
3-4 dry Red chillies
1 tbsp Chili powder
1 1/2 tbsp Coriander powder
2 tsp Turmeric
¼ tsp Asafoetida
Salt, to taste
2 tsp Mango powder (Amchoor)
3 tbs Oil

Soak the first four ingredients overnight and wash them the next morning. Add the dry mango pieces, 1 tsp turmeric and salt and enough water to cover the ingredients. Pressure cook this mix, the pachkoota, on a medium heat for about 10-15 minutes, typically 3 whistles.  Let the pot sit for a while till all steam escapes.

Drain the water out of the pachkoota mix. In a pan, heat the oil and add the asafoetida and dried chillies. Add the boiled pachkoota and all the remaining spices to the pan. Cover the pan with a lid and cook for 5 minutes.

Serve with plain parathas.

Note: The way to tell if a spice is cooked is when it turns fragrant. When dropping into hot oil, this takes seconds usually.


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