Ker Sangri is a traditional Rajasthani dish made with dried ker berry and sangri beans. Here is a tried and tested authentic recipe to make it at home (vegetarian).
Full Recipe - www.whiskaffair.com/ker-sangri/
Ingredients
▢½ cup dried Ker berries
▢1 and ½ cup dried Sangri beans
▢2 teaspoon salt (divided, or to taste)
▢5 tablespoons vegetable oil
▢¼ teaspoon asafetida (hing)
▢1 teaspoon cumin seeds (jeera)
▢1 teaspoon fennel seeds (saunf)
▢4-5 whole dry red chilies
▢3 teaspoons coriander powder
▢2 teaspoons Kashmiri red chili powder
▢1 teaspoon turmeric powder
▢1 teaspoon garam masala powder
▢2 teaspoons dry mango powder (amchoor)
▢2 tablespoons plain yogurt (dahi, curd)
▢¼ cup raisins (kishmish)
▢2 tablespoons chopped cilantro (fresh coriander leaves)
Instructions
Prepare Ker And Sangri
Wash Ker and Sangri separately 2-3 times to remove all the dirt.
Soak separately in 4-5 cups of water for 8-10 hours.
Wash again 2-3 times.
Note - Both ker and sangri grow in the deserts of Rajasthan and have a lot of dirt on them. So washing them very well is very important.
Add the soaked Ker and Sangri to a pressure cooker.
Add 2 cups of water and 1 teaspoon salt and stir gently.
Close the lid of the cooker and pressure cook for 1 whistle on high heat. Remove the cooker from the heat.
Let the pressure release naturally and then open the cooker.
Drain the water and wash ker and sangri once more. Keep them aside.
Make The Sabji
Heat oil in a pan over medium-high heat.
Once the oil is hot, add asafetida, cumin seeds, and fennel seeds and saute for 3-4 seconds.
Add dry red chilies and fry for 4-5 seconds.
Now add coriander powder, chili powder, turmeric powder, garam masala powder, and dry mango powder and saute for 10-12 seconds.
Add the cooked ker and sangri and mix well.
Add yogurt, raisins, and 1 teaspoon salt and mix well.
Reduce the heat to low.
Cover the pan with a lid and cook for 6-8 minutes.
Check for salt and add more if needed.
Garnish with chopped cilantro and serve hot.
Notes
Both ker and sangri have lots of dust in them. So make sure to wash them multiple times before cooking.
Sometimes sangri have the stalk still attached to it. Make sure to remove it before cooking.