Ker Sangri is a traditional Rajasthani dish made with dried ker berry and sangri beans. Very simple to make and delicious to eat, it is made in almost all the Rajasthani households, especially in the Marwad region of the state. This is even a great dish to make when you are out of vegetables and it stays for about a week in the refrigerator.
Ingredients of Ker Sangri
- 3/4 cup Sangri
- 2 tablespoons Ker
- 2 Dry Red Chillies
- 1/2 teaspoon Ajwain
- 1/4 teaspoon Asafoetida
- 1/2 teaspoon Turmeric powder
- 1-1/2 teaspoons Red Chilli powder
- 1 teaspoon Amchur
- 2 teaspoons Coriander Powder
- 1 tablespoon Jaggery
- 1/4 cup Sultana Raisins
- Dhania Leaves
- Oil , for cooking
How to Make Ker Sangri
- Soak the ker and sangri immersed in lot of water for overnight.
- Drain the water and rinse the ker sangri in water a couple of more times, to remove residual dust.
- Place the soaked Ker Sangri in the pressure cooker, add water and cook the ker sangri for 4 whistles.
- Turn off the heat and allow the pressure to release naturally.
- Heat a tablespoon of oil in a kadhai.
- Add the ajwain, the red chillies and allow it to roast a little. Add the cooked raisins, the turmeric powder, asafoetida powder, coriander, amchur powder and finally the Ker Sangri and give all the ingredients a good stir.
- Stir fry until all the ingredients are combined and allow it to cook for another 5 minutes.
- Ker Sangri sabjiis ready.
