Spicy Ker Sangri

Spicy Ker Sangri

By CHEF PRANAV JOSHI

From Budget Kitchen

Prep: 8 hours 30 minutes

Cook: 25 minutes

Method: Easy

Course: Main Course

Key Ingredients:

A traditional Rajasthani dish which finds an important place in the menu of special occasions

Ingredients

Ker (shrub berry) 1 cup
Sangri (a type of bean) 1 cup
Turmeric powder ½ tsp
Red chilli powder 3 tsps
Coriander powder 2 tsps
Dried mango powder (amchur) 1 tsp
Dried mango strips, soaked 1 tbsp
Tempering
Oil 3 tbsps
Whole dried Kashmiri red chillies 2
Carom seeds ¼ tsp
Asafoetida ¼ tsp
Garnish
Fresh coriander leaves, chopped 1 tbsp
Whole dried red chilli, fried 1

Methods

Take ker and sangri in a large bowl, add salt and 2½ cups water and soak overnight. Drain and put into a pressure cooker, add 2½ cups water and cook under pressure till 4 whistles are given out. Open the cooker when the pressure reduces completely and drain out the water.
For tempering heat oil in a non-stick pan, add red chillies, carom seeds and asafoetida and let the seeds splutter.
Add ker, sangri, turmeric powder, red chilli powder, coriander powder, dried mango powder, dried mango strips and salt and mix well. Cook for 3-4 minutes.
Transfer into a serving dish, garnish with coriander leaves and fried red chilli.

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