Rajasthani Ker Sangri Ki Sabzi
Rajasthani Ker Sangri ki Sabzi- Dried berries and beans cooked with yogurt and Indian spices-specialty from the state of Rajasthan
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup Dried Ker Sangri (100 gm)
- 2 tsp Green chilies/Hari Mirch (chopped)
- 2 tsp Red Chili Powder/ Laal Mirch
- 5 slice Dried Mango (soaked)
- 1.5 tsp Coriander Powder / Dhaniya Powder
- 1 tsp Mango Powder / Amchoor Powder
- 3 tbsp Yogurt (optional)
- 1.5 tsp Pickle Masala/ Achar masala
- 1/2 tsp Turmeric Powder / Haldi Powder
- To Taste Salt
- 1/4 cup Mustard Oil / Sarso ka tel
- 1 tsp Cumin Seeds / Sabut Jeera
- 1/2 tsp Fennel Seeds / Saunf
- 1/4 tsp Asafoetida / Hing powder
- 5 dried whole red chilies
Instructions
- 1
Wash and soak ker sangri in enough water or thin butter milk overnight. add 1/2 tsp turmeric in the water.
- 2
Next morning wash it 3-4 times in normal tap water till all the dirt get removed from the soaked ker sangri.
- 3
In a pressure cooker add ker sangri and enough water to cover it. Pressure cook for 3 whistles on medium heat.
- 4
Let it cool down completely then drain all the water from ker sangri. Wash it again with water.
- 5
Heat oil in a heavy bottom pan. Add all the tempering ingredients in the oil.
- 6
Now add chopped green chilies and boiled ker sangri in it and saute for a minute.
- 7
Add all the dry spices in it and saute for a minute.Now add beaten curd and mix well.
- 8
Cook on low heat till all the moisture dries up.
- 9
Serve hot or cold.
- 10
Serving suggestions -Serve with missi roti ,poori or daal-rice or use as an instant pickle.