Name: Kair sangari or pach kutta recipe by Anshuma Bachloo at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Kair 100 gms; Sagari 150 gms; Kumatiya 100 gms; Gunda 50 gms; Sabut amchur 20 gms; Sabut lal mirchi 10 gms; Oil 100 ml; Salt as per taste; Haldi 2-3 tsp; Mirchi 5-6 tsp; Dhania 2-3 tsp; Amchur powder 2 tsp; Hing 2 pinches

ABOUT Kair sangari or pach kutta RECIPE

Its only found in Rajasthan, especially Jodhpur it's a kind of desi veggie found in the forest in the dry arid zone during the month of May-June. It's fresh green veggies which consist of a rare kind of berry sangari a kind of bean but not bean kumatiya a flat button like thing, it's eaten as in the season as a green veggie but than Rajasthan is a dry place not much of vegetation, nowadays to be sun dry and store it's mostly eaten on shitala Asthami or wedding special occasions and even in travelling, it is a kind of vegetable which does not long last.

Ingredients Serving: 4

Kair 100 gms
Sagari 150 gms
Kumatiya 100 gms
Gunda 50 gms
Sabut amchur 20 gms
Sabut lal mirchi 10 gms
Oil 100 ml
Salt as per taste
Haldi 2-3 tsp
Mirchi 5-6 tsp
Dhania 2-3 tsp
Amchur powder 2 tsp
Hing 2 pinches

Instructions

One night before take the kair sangari kumatiya gunda and amchur. Wash it in running tap water for 15 -20 mins till it has a clear water.
Now soak these in water with 2 tsp salt and 2 tsp haldi. Leave it for a night. Next morning, drain all the water from it.
Take a pan, heat in oil. Add the hing. Then add the kair sagari kumatiya gunda and red sabut mirchi.
Add salt, mirchi, dhania, haldi and amchur powder. Keep stirring and mix it well.
Cover the lid for 10- 15 mins just to make sure all the ingredients have balance and mix it well.
Now it's ready to be served hot with puris.

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